Rhubarb and Coconut Cake with Rose-Hip Roasted Rhubarb

Grease a 23cm square cake tin and line fully with baking paper, leaving an overhang on 2 sides to act as handles.

Preheat the oven to 160˚C and place the rack one level lower than the centre.

Combine the rhubarb and ¼ cup of sugar in a bowl and set aside for 10 minutes to macerate.
Combine the coconut, caster sugar, ginger and the orange zest and juice in a large bowl then beat in the eggs.
Add the remaining ingredients and mix until well combined, but
don’t over beat or the cake will be heavy.
Fold in the rhubarb and all the sugary juices.
Spoon into the tin and spread evenly then scatter over the almonds and sugar. Bake for about 30 minutes until the cake is golden and a skewer inserted into the centre comes out clean.
Cool completely in the tin.
To serve: Whisk the sour cream and yoghurt together. Dust the cake with icing sugar and serve with the cream and roasted rhubarb. Serves 8-10

Preheat the oven to 150˚C.
Put the rhubarb and cordial in a shallow roasting dish and toss together. Sprinkle over the sugar and bake for about 15 – 20 minutes, gently turning every 5 minutes until tender but not collapsing. Cool then transfer to a shallow container and chill until ready to use. The rhubarb can be cooked 3-4 days ahead.