Rhubarb and coconut slice

Delicious Rhubarb and coconut slice Recipe

With a seasonal twist of rhubarb, this delicious slice will soon be a family favourite.
Rhubarb and coconut slice
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 12 person.


  • 100g butter, at room temperature

  • 3/4 cup caster sugar

  • 1 egg, separated

  • 2/3 cup plain flour

  • 1/4 cup self-raising flour

  • Bunch rhubarb, trimmed, cut into 1cm-thick slices

  • 1 cup shredded or desiccated coconut


  • Step 1

    Preheat oven to 180C or 160C fan-forced. Grease a 26cm x 16cm slice pan and line with baking paper, allowing the long sides to overhang.

  • Step 2

    Use an electric mixer to beat the butter and 1/4 cup of the sugar in a large bowl until light and creamy. Beat in egg yolk until combined. Sift over combined flour and stir until a soft dough forms. Press into base of prepared pan. Bake for 20 mins or until golden.

  • Step 3

    Place rhubarb in a single layer in a large baking dish. Sprinkle with 1 tablepsoon of the sugar. Bake with the slice base for 15 mins or until rhubarb is tender but holds its shape.

  • Step 4

    Meanwhile, combine egg white, coconut and remaining sugar in a small bowl.

  • Step 5

    Spread the rhubarb over the slice base. Sprinkle over coconut mixture. Bake for 20 mins or until golden. Cool in the pan, then cut into pieces.

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