Cooking oil spray, to grease
200g trimmed rhubarb
1 Tbsp caster sugar, plus extra ¾ cup
125g butter, chopped, softened
2 free-range eggs
½ cup desiccated coconut
²⁄³ cup sour cream, beaten until smooth, plus extra, to serve (optional)
Finely grated zest of 1 lime
2 Tbsp lime juice
1¼ cups self-raising flour
¼ tsp bicarbonate of soda
½ quantity Candied rhubarb chips, to garnish (see recipe, page 135)
Stewed rhubarb, to serve (optional) (see recipe, page 134)
¼ cup caster sugar
Finely grated zest of ½ lime
Preheat oven to 160°C. Grease a 22 x 5.5cm ring cake tin with cooking oil and line base with baking paper. Cut rhubarb to fit base of tin, from centre to edge.
Rinse rhubarb under cold water and put in a large bowl, leaving a tiny bit of water on rhubarb. Add 1 Tbsp sugar and toss well to coat. Arrange rhubarb pieces in tin, flat side down, and scatter over any remaining sugar from base of bowl.
Put butter and extra ¾ cup sugar in a large mixing bowl. Beat with an electric hand beater on high speed until pale and creamy. Add eggs, 1 at a time, beating well after each addition until well incorporated.
Stir in coconut, sour cream, lime zest and juice.
Sift in flour and bicarb then mix until just combined. Don’t overbeat.
Spoon batter into tin over rhubarb and smooth surface. Bake for 45 minutes or until golden and cooked through when tested with a skewer.
Cool for 15 minutes in tin before turning out onto a wire rack to cool for a further 5 minutes or set aside to allow to cool completely.
Meanwhile, to make lime syrup, put sugar, zest and 1 Tbsp water in a small saucepan and stir. Cook over a medium heat for about 3 minutes or until sugar has dissolved and mixture is syrupy.
Drizzle cake with hot lime syrup, garnish with rhubarb chips and serve with stewed rhubarb and extra sour cream on the side, if using.