Rhubarb-Ribbon Brunch Cake

• 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 350u0b0 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.

sugar, cornstarch, ground cinnamon, ground nutmeg, cold water, frozen rhubarb, drops red food coloring, flour, sugar, cold butter, baking powder, baking soda, salt, egg, vanilla yogurt, vanilla, egg, mascarpone cheese, sugar, pecans, coconut

Taken from www.tasteofhome.com/recipes/rhubarb-ribbon-brunch-cake/ (may not work)