Rhubarb-Ribbon Brunch Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My dad has always had a flourishing rhubarb patch. So when I saw this contest, I knew I should try to create a recipe with his endless supply. This cake can be served as a coffee cake at breakfast or an elegant finish to a special meal. âMary Blenk, Cumberland, Maine Ingredients:
3/4 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/3 cup cold water |
2-1/2 cups sliced fresh or frozen rhubarb |
3 to 4 drops red food coloring, optional |
batter: |
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
3/4 cup cold butter, cubed |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, lightly beaten |
3/4 cup (6 ounces) vanilla yogurt |
1 teaspoon vanilla extract |
topping: |
1 egg, lightly beaten |
8 ounces mascarpone cheese |
1/4 cup sugar |
1/2 cup chopped pecans |
1/4 cup flaked coconut |
Directions:
1. In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and water until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Set aside.
2. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add the baking powder, baking soda and salt to remaining crumb mixture. In a small bowl, combine the egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9-in. springform pan.
3. Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over top.
4. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely. Yield: 12 servings.
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