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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From a European baking site for a spring time cake! Rhubarb and coconut Ingredients:
350 g rhubarb (peeled and sliced small ) |
225 g flour |
1 tbs additional flour |
150 butter ( softened at room temp ) |
125 g sugar |
1 pkg vanilla sugar or 1 tsp vanilla |
pinch of salt |
4 eggs |
100 g shredded sweetened coconut |
3 tsp baking powder |
5 tbs milk |
Directions:
1. Slice rhubarb combine with 1 tablespoon flour to mix.
2. Cream softened butter with sugar and vanilla
3. Beat in the eggs one at a time
4. Combine the flour, salt, baking powder and coconut
5. Add flour and milk alternately to the creamed mixture
6. Fold in the rhubarb
7. Grease a flower shaped cake pan or springform pan and sprinkle with some fine breadcrumbs
8. Add the batter to the pan
9. Bake in a 150C ( convection ) to 175C oven about one hour or tested done
10. Let cool in pan 15 minutes
11. May dust cooled cake with powder sugar or add an icing of choice
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