Rhubarb and Coconut Cake with Rose-Hip Roasted Rhubarb
If, like me, you adore rhubarb then serve this simple cake with a side of Rose Hip Roasted Rhubarb.
INGREDIENTS
4 stalks red rhubarb, sliced 1 cm thick angled slices (2½ cups)
¼ cup caster sugar
¾ cup desiccated coconut
¾ cup caster sugar
1 teaspoon ground ginger
finely grated zest and juice 1 large orange
3 eggs
175 grams butter, very soft but not melted
1¼ cups self-raising flour
1 teaspoon baking powder
⅓ cup flaked almonds
1 tablespoon raw sugar
To serve
1/2 cup thick plain yoghurt
½ cup sour cream
Rose Hip Roasted Rhubarb
6 stalks of rhubarb cut 4cm lengths
½ cup Aroha Rose Hip or Rhubarb Cordial or use orange juice
⅓ cup caster sugar
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.