Ingredients
3/4 cup sugar3 tablespoons cornstarch1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/3 cup cold water2-1/2 cups sliced fresh or frozen rhubarb3 to 4 drops red food coloring, optionalBATTER:2-1/4 cups all-purpose flour3/4 cup sugar3/4 cup cold butter, cubed1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, room temperature, lightly beaten3/4 cup vanilla yogurt1 teaspoon vanilla extractTOPPING:1 large egg, lightly beaten8 ounces Mascarpone cheese1/4 cup sugar1/2 cup chopped pecans1/4 cup sweetened shredded coconut
Preparation
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.
