Best Rhubarb Brunch Cake Recipes

RHUBARB-RIBBON BRUNCH CAKE

Rhubarb-Ribbon Brunch Cake image

My dad has always had a flourishing rhubarb patch. This cake can be served as a coffee cake at breakfast or an elegant finish to a special meal. -Mary Blenk, Cumberland, Maine

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 23

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 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
TOPPING:
1 large egg, lightly beaten
8 ounces Mascarpone cheese
1/4 cup sugar
1/2 cup chopped pecans
1/4 cup sweetened shredded coconut

Steps:

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., 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., 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., Bake at 350° 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.

Nutrition Facts : Calories 467 calories, Fat 26g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 321mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.

RHUBARB BRUNCH CAKE

Rhubarb Brunch Cake image

Another great rhubarb recipe! This is nice for family brunches and since you can use frozen rhubarb you can even use it for the holidays!

Provided by QueenJellyBean

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 21

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 rhubarb (fresh or thawed frozen)
3 -4 drops red food coloring
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
1 egg, beaten
8 ounces mascarpone cheese
1/4 cup sugar
1/2 cup chopped pecans
1/4 cup flaked coconut

Steps:

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.
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.
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.
Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
Cool on wire rack for 20 minutes; remove sides of pan. Cool completely.

Nutrition Facts : Calories 373.9, Fat 16.9, SaturatedFat 8.6, Cholesterol 67.6, Sodium 270.2, Carbohydrate 52.3, Fiber 1.6, Sugar 31.1, Protein 4.8

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