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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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the coconut and rhubarb flavours are so yum Ingredients:
1/2 cup shredded coconut |
2 cups plain flour |
1/3 cup sugar |
100 g butter (room temp) |
750 g rhubarb (cut into 1cm pieces) |
2 tablespoons caster sugar |
2 teaspoons ground ginger |
200 g extra butter (room temp) |
3/4 cup extra caster sugar |
3 eggs |
2 teaspoons baking powder |
Directions:
1. preheat oven to 190 c.
2. grease and line 24cm springform pan with baking paper.
3. combine coconut, half the flour and 1/3 C sugar in med size bowl. using fingertips rub in 100g butter to make coarse crumbs.
4. combine rhubarb, 3T sugar and ginger in a bowl.
5. 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.
6. fold in remaining flour and the baking powder till just combined.
7. spoon batter into prepared pan and smooth the surface.
8. next add the rhubarb mixture evenly over batter.
9. sprinkle with the coconut mixture.
10. bake 1 hr, cool in pan 15 mins and cut into wedges to serve.
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