Information
15 min
45-55 min
8-10 slices
Cakes
Nut-free
Moist, tender, and perfectly balanced, this rhubarb cake combines gentle sweetness with the bright tartness of fresh rhubarb. The addition of coconut gives the cake a soft texture and subtle flavour that pairs beautifully with the fruit.
This is a simple homemade cake that works wonderfully for afternoon tea, dessert, or a cosy weekend bake. It is especially delicious served slightly warm with a cup of tea or coffee.
Ingredients
150 g butter
1 cup caster sugar
3 eggs
1 cup coconut
1½ cups flour
2 tsp baking powder
1½ cups thinly sliced rhubarb
¼–½ cup milk
Directions
Preheat the oven to 180°C (160°C fan) and grease and line a 20–22 cm cake tin.
Cream the butter and sugar together in a bowl until the mixture becomes pale and fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the coconut, mixing gently to combine.
Combine the dry ingredients. Sift together the flour and baking powder.
Add the flour mixture to the batter and stir gently until incorporated.
Add the milk, starting with ¼ cup and adding a little more if needed, until the mixture forms a smooth, spoonable batter.
Fold in the rhubarb slices carefully so they are evenly distributed through the mixture.
Transfer the batter to the prepared cake tin and smooth the top.
Optional topping: Sprinkle raw sugar and extra coconut over the surface.
Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
Cool slightly before slicing and serving.
Optional: Fold a small amount of the rhubarb through the batter, reserving the rest to arrange on top before baking.
Tips
use fresh rhubarb
Fresh rhubarb provides the best tart flavour and texture.
slice the rhubarb thinly
Thin slices distribute evenly through the cake and prevent heavy pockets of fruit.
check the cake early
Ovens vary, so begin checking the cake at about 45 minutes.
add a crunchy topping
A sprinkle of raw sugar and coconut creates a lovely golden crust.
Serving Ideas
This cake is delicious served:
warm with whipped cream
with vanilla yoghurt
alongside a cup of tea or coffee
Storage
Store the cake in an airtight container for up to 3 days at room temperature, or refrigerate for up to 5 days.
