Rhubarb-Ribbon Brunch Cake Recipe

Name: Rhubarb-Ribbon Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2-1/4 cups 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 large egg, room temperature, lightly beaten; 3/4 cup vanilla yogurt; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; 8 ounces Mascarpone cheese; 1/4 cup sugar; 1/2 cup chopped pecans; 1/4 cup sweetened shredded coconut

Servings: persons

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
2-1/4 cups 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 large egg, room temperature, lightly beaten
3/4 cup vanilla yogurt
1 teaspoon vanilla extract
1 large egg, lightly beaten
8 ounces Mascarpone cheese
1/4 cup sugar
1/2 cup chopped pecans
1/4 cup sweetened shredded coconut

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 350u00b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely.

1397

kcal

Calories

Fat

146

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 21 ingredients. The key ingredients include: 3/4 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and more.

Yes, Rhubarb-Ribbon 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-Ribbon Brunch Cake

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