Rhubarb Coconut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 6 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 50 grams sugar
- 1 pinch (s) salt
- 1 egg (s)
- 0.5 ½ lemon (s), grated zest
- 100 g butter, soft
For covering:
- 750 g rhubarb
- 1 cup cream
- 2 egg (s)
- 150 grams sugar
- 100 g desiccated coconut
- Fat, for the shape
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients quickly to form a smooth shortcrust pastry. Cover and let rest for 30 minutes.
- Line the bottom of a springform pan with parchment paper. Preheat the oven to 180 ° C (gas mark 2-2 ½).
- Roll out 2/3 of the dough, line the base of the prepared form with it, prick several times, prebake in the hot oven for 10 minutes and let it cool.
- Clean the rhubarb, peeling off the threads, washing and cutting into small cubes.
- Grease the edge of the springform pan. Roll the remaining dough into a long line, place in the mold and form a rim out of it.
- Whip the cream until stiff. Whisk the two eggs with the sugar and coconut flakes, fold in the rhubarb and cream. Pour into the hot form and bake in the hot oven for about 1 ½ hours. Let cool and sprinkle with powdered sugar before serving.
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