Rhubarb Brunch Cake Recipe

Name: Rhubarb Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rhubarb layer; 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 rhubarb (fresh or thawed frozen); 3 -4 drops red food coloring; Batter; 2 1/4 cups flour; 3/4 cup sugar; 3/4 cup cold butter; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 egg, beaten; 1 (6 ounce) carton vanilla yogurt; 1 teaspoon vanilla; Topping; 1 egg, beaten; 8 ounces mascarpone cheese; 1/4 cup sugar; 1/2 cup chopped pecans; 1/4 cup flaked coconut

Servings: persons

Rhubarb layer
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 rhubarb (fresh or thawed frozen)
3 -4 drops red food coloring
Batter
2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 (6 ounce) carton vanilla yogurt
1 teaspoon vanilla
Topping
1 egg, beaten
8 ounces mascarpone cheese
1/4 cup sugar
1/2 cup chopped pecans
1/4 cup flaked coconut

1
Rhubarb layer: In a large saucepan, combine the first five ingredients. Mix until smooth and then add the rhubarb. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, add the food coloring and set aside.
2
Batter: In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c for topping. Add baking powder, baking soda, and salt to remaining crumb mixture. Combine egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9 inch springform pan.
3
Topping: Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to the reserved crumble mixture; sprinkle over top.
4
Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
5
Cool on wire rack for 20 minutes; remove sides of pan. Cool completely.

1403

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Rhubarb layer, 3/4 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, and more.

Yes, Rhubarb Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Brunch Cake

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