Directions:
- Preheat oven to 190 c.
- Grease and line 24cm springform pan with baking paper.
- Combine coconut, half the flour and 1/3 C sugar in med size bowl. using fingertips rub in 100g butter to make coarse crumbs.
- Combine rhubarb, 3T sugar and ginger in a bowl.
- Using electric beater mix 200g butter and 3/4 C sugar in a bowl till light and creamy. add eggs one by one beating well between each addition until combined.
- Fold in remaining flour and the baking powder till just combined.
- Spoon batter into prepared pan and smooth the surface.
- Next add the rhubarb mixture evenly over batter.
- Sprinkle with the coconut mixture.
- Bake 1 hr, cool in pan 15 mins and cut into wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1404.54 Kcal (5881 kJ) | ||
| Calories from fat | 751.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.51g | 128% | |
|---|---|---|---|
| Cholesterol | 284.01mg | 95% | |
| Sodium | 1763.68mg | 73% | |
| Potassium | 1046.26mg | 22% | |
| Total Carbs | 152.83g | 51% | |
| Sugars | 68.36g | 273% | |
| Dietary Fiber | 12.68g | 51% | |
| Protein | 16.75g | 33% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 5.8mg | 32% | |
| Calcium | 529.3mg | 53% | |
| Amount Per 100 g | |||
| Calories | 286.3 Kcal (1199 kJ) | ||
| Calories from fat | 153.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 128% | |
|---|---|---|---|
| Cholesterol | 57.89mg | 95% | |
| Sodium | 359.5mg | 73% | |
| Potassium | 213.27mg | 22% | |
| Total Carbs | 31.15g | 51% | |
| Sugars | 13.93g | 273% | |
| Dietary Fiber | 2.59g | 51% | |
| Protein | 3.41g | 33% | |
| Vitamin C | 3.1mg | 25% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 1.2mg | 32% | |
| Calcium | 107.9mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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