Ingredients
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)
Lime syrup
¼ cup caster sugar
Finely grated zest of ½ lime
Method
-
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.