Rhubarb Ribbon Brunch Cake

My sister in law made this cake yesterday............YUM!!!!

adapted from Taste of Home April/May 2006, p31 12 Servings
Prep: 30 min. Bake: 1 hour + cooling
Ingredients
RHUBARB LAYER:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup cold water
2½ cups sliced fresh or frozen rhubarb
3 to 4 drops red food coloring, optional
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 to cool.
BOTTOM CAKE LAYER BATTER:
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg, lightly beaten
3/4 cup (6 ounces) vanilla yogurt
1 teaspoon vanilla extract
In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Sprinkle the baking powder, baking soda and salt over the bowl of remaining crumb mixture to distribute evenly. Mix well. In a measuring cup or small bowl, combine the egg, yogurt and vanilla; stir into batter until smooth. Spread evenly into a greased 9 or 9 ½ -in. springform pan.
CHEESE CAKE LAYER:
1 egg, lightly beaten
8 ounces Mascarpone cheese
(optional - 1/4 cup sugar)
Combine the egg, Mascarpone cheese (and sugar if desired); spoon in an even layer over batter. Top with an even layer of rhubarb mixture that extend to ½ inch from the edge of the pan (so that sugar in rhubarb sauce does not carmelize and burn to the pan).
TOPPING:
reserved crumb mixture
½ cup chopped pecans
1/4 cup flaked coconut
Add pecans and coconut to reserved crumb mixture; sprinkle over top.
Place springform pan on a cookie sheet in case it leaks. Bake at 350/ for 60-65 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely.
Nutrition Facts: 1 serving (1 each) equals 467 calories, 26 g fat (13 g saturated fat), 92 mg cholesterol,
321 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.