Over a Cup of Coffee: One more rhubarb recipe | CraigDailyPress.com

Over a Cup of Coffee: One more rhubarb recipe

Diane Prather/For Craig Press

We've just finished picking apples off the two trees in our front yard, a bumper crop this year, as with the plum and apples trees at the Morapos ranch. Now, family members and friends are searching for recipes to use up the apples. Starting next week, this column will feature apple recipes, so if you have

a favorite recipe you would like to share with readers, please call me.

Meanwhile, this week's column features a recipe for using rhubarb. It sounds absolutely wonderful, but I haven't had time to try the recipe yet. It was sent to me by Mary Burnett, of Craig, who got it from her sister. Thanks, Mary!

Rhubarb-Ribbon Brunch Cake

• 3/4 cup sugar

• 3 tablespoons cornstarch

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• 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

Batter:

• 2 1/4 cups all-purpose 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 carton (6 ounces) vanilla yogurt

• 1 teaspoon vanilla extract

Topping:

• 1 egg, beaten

• 8 ounces Mascarpone cheese

• 1/4 cup sugar

• 1/2 cup chopped pecans

• 1/4 cup flaked coconut

In a large saucepan, combine the first five ingredients until smooth. Add rhubarb. Bring to a boil. Cook and stir for two minutes or until thickened. Add food coloring. Set aside. In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside one cup for topping. Add baking powder, baking soda, and salt to the remaining crumb mixture. Combine egg, yogurt, and vanilla; stir into batter until smooth. Spread into a greased, 9-inch spring-form pan. Then, combine the egg, Mascarpone cheese and sugar; spoon over the batter. Top with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over the top. Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 20 minutes. Remove sides of the pan. Cool completely. Serves 12.

Recipe courtesy of Mary Burnett of Craig. Thanks again for the recipe, Mary!

If you have apple recipes you would like to share with readers, please call me at 970-824-8809, or write to me at PO Box 415, Craig, CO 81626.