Thursday, October 13, 2011

Rhubarb Swirl Brunch Cake

From the kitchen of One Perfect Bite...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 ...from the kitchen of One Perfect Bite


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
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
1 egg, lightly beaten
8 ounces Mascarpone cheese
1/4 cup sugar
1/2 cup chopped pecans
1/4 cup flaked coconut


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.

One Year Ago Today: Apple Cider Quatre Quarts Cake - Apple Cider Pound Cake

Two Years Ago Today: Cranberry Dressing

You might also enjoy these recipes:
Poached Rhubarb - Chocolate and Zucchini
Orange Rhubarb Bread - One Perfect Bite
Rhubarb Butter - Cookistry
Rhubarb Slices with Buttered Almond Glaze - The Dutch Baker's Daughter
Rhubarb Bars - Sweet Basil Kitchen


Aldy said...

I definitely love this cake, Mary! Look moist and full of flavor. And Thank you for the instructions about using frozen rhubarb.

Simply beautiful :)



Angie's Recipes said...

A really special cake at this season! Next year I will have to freeze some rhubarb too.
The cake looks really intriguing!

Banana Wonder said...

I love all your rhubarb recipes. I would be all over this brunch cake. These types of things are my arch nemesis.

Anonymous said...

I am always exited when I see that cooks and bakers and alike use rhubarb.This is an undervalued fruit which is absolutely delicious

Ginny Hartzler said...

A few minutes ago, Phil was just saying how much he loves rhubarb!

titty said...

Quanto è bella questa fetta di dolce! ti viene subito voglia di addentarla GNAMMMM

Janet Marie said...

Oh my heavens! I might have to make this!! I adore rhubarb. We have it in the stores this month...I hear they are growing it in hothouses a little bit for market. I was happy to see some this week.

What a gorgeous recipe!!

Julia said...

Mary,it's only breakfast time here in Fethiye. am I allowed to eat it for breakfast? :) Rhubarb is just my absolute favourite. I could polish your cake off right now!

Lynn said...

This cake sounds great Mary! I do have some frozen rhubarb from the garden:@)

Priya Suresh said...

Wat a droolworthy cake,simply irresistible..

muppy said...

looks delicious mary, i loooove rhubarb

That Girl said...

Thanks for the note on timing. Inevitably I choose something labor intensive to make when I'm short on time!

Happy Homemaker said...

I'll have to try this in the spring when my mom's rhubarb patch is overgrown. It's the thing that grows best in her garden!

Unknown said...

The cake looks so good, Mary. My mom used to make cakes and pies with rhubarb when I was a kid. I grew to love it... to the point where I just love to eat it in the raw with some sugar!

SnoWhite said...

makes me wish I still had rhubarb....

Claudia said...

I had my first red velvet cake on a food tour one year ago! And now I am wishing I didn't cut the rhubarb down last weekend.

Kim said...

Hello Mary!
Thank yopu for taking the time to come visit my blog! I love yours, and your photos are so vibrant. I have frozen rhubarb and this is calling my name, thanks!

David said...

Mary, If only my wife liked rhubarb! This cake looks absolutely terrific... Take Care, Big Daddy Dave

Gloria Baker said...

Look delicious dear Mary! gloria

Eliana said...

Brunch is my absolute favorite meal. This cake looks like it would fit perfectly into just aout any brunch.

Amalia said...

This looks wonderful! It looks like it's super moist and tender, which I'm sure it is! :)

tanja said...

Oh my, this cake makes my mouth water! I love rhubarb recipes, and this cake looks irresistible :)

Rachel said...

I love the flavours that went into this cake.Very beautiful.

Chelsea said...

This cake looks so beautiful. I've never been a super big fan of rhubarb, but I would totally eat this. That is so interesting about food coloring- I had no idea that used to be a problem.

Federica Simoni said...

che meraviglia, chissà che buono!!!!!!

My Little Space said...

Mary, this is definitley something I wouldn't want to miss. Slurp....
Have a fabulous vacation.

Becki's Whole Life said...

This is so different with the Marscapone in the topping. Rhubarb is such a great flavor in sweets and one that we don't see nearly enough. I bet this is really yummy:-).

Latha said...

Dear Mary,

I had baked this cake for a bake sale (charity) and it was all gone within few minutes. Even though the recipe is with many steps i enjoyed assembling the parts. And the cake was only subtly sweet with all the flavors balancing very well. I didn't get the mascarpone layer as shown in your picture (just below the rhubarb layer). It kind of sunk to the bottom but nevertheless tasty. i'd like to know how to get that part right. Thanks for sharing such delectable recipes with us, Mary.

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