Rhubarb and Coconut Spiced Streusel Cake

, from Issue #68. September, 2016
Photography by Manja Wachsmuth.
Rhubarb and Coconut Spiced Streusel Cake

This is a lovely moist cake packed with pieces of tart rhubarb and topped with a spiced crumble. 

Serves: 8–10


4 stalks red rhubarb, sliced 1cm thick pieces (2½ cups)
½ cup caster sugar
¾ cup desiccated coconut
¾ cup caster sugar
1 teaspoon ground ginger
finely grated zest and juice 1 large orange
3 large eggs, size 7
175 grams butter, very soft but not melted
1¼ cups plain flour
2 teaspoons baking powder
Spiced streusel topping
¼ cup plain flour
¼ cup brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
45 grams butter, diced
To serve
½ cup thick plain yoghurt
½ cup sour cream
icing sugar, for dusting


Grease a 22cm springform cake tin and line fully with baking paper.

Preheat the oven to 160°C fan bake and place the rack one level lower than the centre.

Spiced streusel topping: Combine all the ingredients in a bowl. Rub the butter in with your fingertips to make chunky, damp coarse crumbs. Chill until ready to cook.

Cake: Combine the rhubarb and ¼ cup of sugar in a bowl and set aside for 10 minutes, stirring occasionally.

Put the coconut, caster sugar, ginger and the orange zest and juice in a food process and pulse to blend. Add the eggs and process again.

Add all the remaining ingredients except the rhubarb and pulse until combined. Don’t overmix or the cake will be heavy.

Transfer the batter to a large bowl and fold in the rhubarb and all the sugary juices.

Spoon into the tin and spread evenly, then scatter over the streusel topping. Bake for about 45–50 minutes until the cake is golden and a skewer inserted into the centre comes out clean. Cover the top loosely with foil after 30 minutes to prevent it over-browning.

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 mixture.