Rhubarb Cake

Ingredients

• 150g Butter
• 1 cup Caster Sugar
• 3 eggs
• 1 cup Coconut
• 1 1/2 cup Flour
• 2 tsp Baking Powder
• 1 1/2 cup Thinly Sliced Rhubarb
• 1/4-1/2 cup milk
• Optional: Sprinkle on top Raw Sugar & Coconut

Directions

1. Preheat your oven to 180°C (160°C fan). Grease and line a cake tin (about 20–22cm).

2. Cream the butter and caster sugar together until pale and fluffy.

3. Add the eggs, one at a time, beating well after each addition.

4. Fold in the coconut.

5. Sift together the flour and baking powder, then add to the mixture. Stir gently to combine.

6. Add the milk, starting with ¼ cup and adding more if needed, until you have a smooth, spoonable batter.

7. Gently fold through the sliced rhubarb.

8. Spoon the mixture into the prepared tin and smooth the top.

9. If using, sprinkle raw sugar and extra coconut over the top.

10. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.

11. Allow to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.

Optional: Fold a small amount of the rhubarb through the batter, reserving the rest to arrange on top before baking.