- 4 stalks red rhubarb, sliced 1 cm thick angled slices (2½ cups)
- ¼ cup caster sugar
- ¾ cup desiccated coconut
- ¾ cup caster sugar
- 1 teaspoon ground ginger
- finely grated zest and juice 1 large orange
- 3 eggs
- 175 grams butter, very soft but not melted
- 1¼ cups self-raising flour
- 1 teaspoon baking powder
- ⅓ cup flaked almonds
- 1 tablespoon raw sugar
- 1/2 cup thick plain yoghurt
- ½ cup sour cream
- Rose Hip Roasted Rhubarb
- 6 stalks of rhubarb cut 4cm lengths
- ½ cup Aroha Rose Hip or Rhubarb Cordial or use orange juice
- ⅓ cup caster sugar
Grease a 23cm square cake tin and line fully with baking paper, leaving an overhang on 2 sides to act as handles.
Preheat the oven to 160˚C and place the rack one level lower than the centre.
Combine the rhubarb and ¼ cup of sugar in a bowl and set aside for 10 minutes to macerate.
Combine the coconut, caster sugar, ginger and the orange zest and juice in a large bowl then beat in the eggs.
Add the remaining ingredients and mix until well combined, but
don’t over beat or the cake will be heavy.
Fold in the rhubarb and all the sugary juices.
Spoon into the tin and spread evenly then scatter over the almonds and sugar. Bake for about 30 minutes until the cake is golden and a skewer inserted into the centre comes out clean.
Cool completely in the tin.
To serve: Whisk the sour cream and yoghurt together. Dust the cake with icing sugar and serve with the cream and roasted rhubarb. Serves 8-10
Preheat the oven to 150˚C.
Put the rhubarb and cordial in a shallow roasting dish and toss together. Sprinkle over the sugar and bake for about 15 – 20 minutes, gently turning every 5 minutes until tender but not collapsing. Cool then transfer to a shallow container and chill until ready to use. The rhubarb can be cooked 3-4 days ahead.