This is a lovely brunch cake for special occasions. While the cake is a bit of work, it is definitely worth the effort. I prefer to make it with fresh rhubarb, which, fortunately, is available here through the end of September. I've included instructions for using frozen rhubarb in the Cook's Notes, found at the very end of the recipe, for those of you who are not as fortunate. This cake takes time to make, so don't attempt it when you are rushed. Other than that, I have no special thoughts to share with you regarding its preparation, save for the optional use of food coloring that you'll find in the ingredient list. I am probably the only serious cook in America who has never made or tasted a red velvet cake. That harkens back to the days when some food colorings were found to be carcinogenic. I drew a line in the sand back then, and while I'm assured the dyes that are commercially available today are perfectly safe, I still won't use them - anywhere. Including here. That's my hang-up and if its one you don't share, feel free to color away. I know you'll like the play of flavors in this recipe. This is a lovely cake and a great way to start the day. Here's the recipe.
Rhubarb Swirl Brunch Cake
Ingredients:
Rhubarb Mixture
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 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) Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
2) To make rhubarb mixture: Combine 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.
3) To make batter: Combine flour and sugar in another large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Combine egg, yogurt and vanilla in a small bowl and stir into crumb mixture until smooth. Spread into prepared springform pan.
4) To make topping: Combine egg, Mascarpone cheese and sugar and spoon over batter in pan; Top with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over top.
5) Bake for 60-65 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Yield: 12 servings.
Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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