Rhubarb-Ribbon Brunch Cake Recipe
"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. —Mary Blenk, Cumberland, Maine..."
INGREDIENTS
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3/4 cup sugar
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3 tablespoons cornstarch
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1/3 cup cold water
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2-1/2 cups sliced fresh or frozen rhubarb
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3 to 4 drops red food coloring, optional
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BATTER:
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2-1/4 cups all-purpose flour
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3/4 cup sugar
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3/4 cup cold butter, cubed
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, lightly beaten
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3/4 cup (6 ounces) vanilla yogurt
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1 teaspoon vanilla extract
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TOPPING:
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1 large egg, lightly beaten
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8 ounces Mascarpone cheese
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1/4 cup sugar
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1/2 cup chopped pecans
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1/4 cup sweetened shredded coconut
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