This recipe first appeared in Food magazine.
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Ingredients
Topping
Method
1.Preheat the oven to 180°C on fan bake. Lightly grease and line a 21cm round cake pan with baking paper.
2.Beat together the milk, eggs, vanilla essence and butter in a large bowl. Combine the flour, coconut and sugar and fold them into the wet ingredients. Add the rhubarb and mix to combine.
3.Pour the rhubarb mixture into the prepared cake pan. Sprinkle over the extra rhubarb and raw sugar.
4.Bake the cake in the preheated oven for 30 minutes. Turn the pan around, then bake the cake for another 20-30 minutes, or until a skewer inserted in the centre comes out clean.
5.Serve the cake warm with a big dollop of freshly whipped cream and sprinkle the entire plate with icing sugar.