GLOBAL GAS / dessert

Rhubarb Coconut Crumble Cake

A rhubarb-studded cake with a coconut crumble lid.

Ingredients

• 175 g butter, softened
• 175 g caster sugar
• 2 eggs
• 150 g self-raising flour
• 50 g plain flour
• 50 g desiccated coconut
• 3 tbsp milk
• 250 g rhubarb, cut into 1 cm pieces

Method

1. Heat the oven to 180°C, 160°C fan. Grease and line a 20 cm round tin.
2. Rub 50 g butter into the plain flour. Stir in 50 g sugar and the coconut to make the topping.
3. Beat the remaining butter and sugar together, then beat in the eggs. Fold in the self-raising flour and milk.
4. Spread the batter in the tin, scatter over the rhubarb and add the crumble topping.
5. Bake for 45–50 minutes, until a skewer inserted into the cake comes out clean. Cool for 20 minutes before slicing.

Cutting the rhubarb into small pieces helps it cook evenly.