Rhubarb Brunch Cake

• 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.

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Taken from www.food.com/recipe/rhubarb-brunch-cake-329417 (may not work)