Our wintry weather lends itself to traditional old-time favourite desserts that evoke good memories of grandmothers and warm kitchens. Here is such a dessert using rhubarb, a good old-fashioned ingredient!
Rhubarb and Coconut Slice
Ingredients
Base:
150g unsalted butter, softened
1 cup caster sugar
3/4 cup plain flour, sifted
1/4 cup rice flour
1/3 tsp ground cloves
Filling:
2 bunches rhubarb, trimmed, washed, cut into 2 cm lengths
1/3 cup water
Vanilla essence
Raspberry jam
Coconut topping:
2 cups desiccated coconut
1/2 cup caster sugar
2 eggs, lightly whisked
Method
Preheat oven to 160°C. Grease and line a 3.5 cm deep, 16cm x 26cm lamington pan.
Using an electric mixer, beat butter, cloves and 1/2 cup of sugar until well combined. Add plain and rice flour. Mix well.
Using floured fingertips, press mixture evenly into pan. Bake for 20 minutes, or until golden. Cool. Increase oven temperature to 170°C.
Place rhubarb, remaining 1/2 cup of sugar and water into a saucepan over medium-low heat. Stir for 5 minutes, or until sugar dissolves and mixture comes to a simmer. Cover. Cook for 10 minutes, or until tender. Mix in the vanilla essence and cool for 30 minutes. Cover cake base with raspberry jam and spoon rhubarb filling over base.
Make topping: Combine all ingredients. Spoon over rhubarb. Press down. Bake for 25 to 30 minutes, or until light golden.
Cool in pan. Cut into slices. Serve with whipped cream and fresh raspberries if desired.
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