Real Home Foods – Rhubarb, Apple and Coconut Cake

It was an absolute joy when my rhubarb plant started to grow. However, like many kids, rhubarb was something that when growing up was slopped on to a plate or hidden in a dessert and usually met with a little bit of an upturned snout. These days, however, I look forward to every stem of rhubarb growing in my garden and delight in all of the recipes that feature this glorious plant. It is one of those plants that can be frozen, preserved or cooked with and has an ability to transform every cake or dessert that it is used in. If you are new to rhubarb the only rule is to leave the poisonous leaves alone. They are best thrown onto the compost and never fed to animals or chickens.

This cake is a beautiful and easy cake that can be eaten on the day it is baked or reheated warm with a generous helping of custard.

Ingredients

  • 125 gm melted butter
  • 1 1/2 cups (225 g) of self-raising flour
  • 1/14 cups 275 gm caster sugar
  • 1 1/4 cups of desiccated coconut
  • 3 eggs
  • 1/2 cup (125 ml) milk
  • 1 teaspoon vanilla extract
  • 3-4 stalks of fresh rhubarb washed and chopped into the width of the loaf pan
  • 1 cup of stewed apple
  • 3 tablespoons of demerara sugar
  • sprinkle of shaved coconut pieces

Method

Preheat oven to 150 degrees and grease a loaf pan lining the length of the pan with baking paper

Combine sifted SR flour, caster sugar and coconut in a medium bowl and stir in melted butter, eggs, milk and vanilla extract.

spread half of the mixture into the prepared tin and sprikle evenly with the stewed apple pieces. Smooth the other half of the mixture over the apple and then place the rhubarb pieces over the batter. sprinkle the sugar over the rhubarb and then place the coconute shavings over the sugar trying to keep the rhubarb uncovered.

Cook for 30 – 40 minutes until the skewer comes out clean from the batter. Let the cake sit in the tin for 5 minutes before turning right side up on a wire rack to cool.

Tips

If serving immediately the cake can be served warm with some whipped cream and honey on the side. Or to serve warm place on an ovenproof tray on a preheated oven (120 degrees) for 15 minutes until warm to tough and serve with custard