rhubarb and coconut cream cake with walnut crumble

3 December 2013

A tried and tested recipe. This cake is moist and the perfect accompaniment to an afternoon cuppa.

INGREDIENTS:
95g unsalted butter
½ cup caster sugar
2 eggs
75g coconut cream
½ cup self-raising flour
225g rhubarb, washed and cut into 2cm lengths
Crumble:
55g butter
90g flour
40g brown sugar
25g walnuts, crushed
METHOD:

Preheat oven to 165C and grease and line a 16cm springform pan.

Cream butter and caster sugar until pale and light. Beat in eggs one at a time, then beat in coconut cream.

Fold in self-raising flour and almond meal just until just combined.

Fold in rhubarb and spread mixture evenly over cake tin.

To make crumble, rub chilled butter into the plain flour and brown sugar until it resembles coarse sand then mix in walnuts. Sprinkle this over top of cake and bake for 60 minutes or until a skewer comes out clean.

Cool for at least 10 minutes in the tin then remove the cake.

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