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I just collected a whole lot of rhubarb from the garden decided to try a new recipe. It's turned out beautifully and i thought i'd share it here in case anyone wants to make it. This recipe can be made by beginners as well.
Ingredients:
150g softened butter
1 cup caster sugar
3/4 cup plain flour
1/4 cup rice flour
6-8 rhubarb stalks chopped into 1 inch segments
1/3 cup water
2 eggs lightly whisked
2 cups coconut.
Preheat the oven to 160c(320f). Grease or spray a lamington pan (roughly 3cm deep, 16cm X 26cm).
Beat the butter & 1/3 sugar in an electric mixer. Once combined add the plain & rice flour & mix well. Put the base mix into the pan & press down with your hands until the bottom is covered. Bake for 20 minutes. Increase oven to 170c(338f)
Cook rhubarb, water & 1/3 of the sugar in a pan over low heat & stir for 5 minutes till it starts simmering. Put on the lid & cook for 5-10 minutes. Time varies depending on cooker. Most if not all of the rhubarb should be falling apart & a nice creamy pink colour. Let it cool for half an hour.
Once cooled, spread the rhubarb mix onto the cooked biscuit base. Combine the coconut, 1/3 sugar & eggs together, then spread over the top of the rhubarb. Bake for 25-30 mins, or till golden, then cool down, cut & serve
Hope you like
Ingredients:
150g softened butter
1 cup caster sugar
3/4 cup plain flour
1/4 cup rice flour
6-8 rhubarb stalks chopped into 1 inch segments
1/3 cup water
2 eggs lightly whisked
2 cups coconut.
Preheat the oven to 160c(320f). Grease or spray a lamington pan (roughly 3cm deep, 16cm X 26cm).
Beat the butter & 1/3 sugar in an electric mixer. Once combined add the plain & rice flour & mix well. Put the base mix into the pan & press down with your hands until the bottom is covered. Bake for 20 minutes. Increase oven to 170c(338f)
Cook rhubarb, water & 1/3 of the sugar in a pan over low heat & stir for 5 minutes till it starts simmering. Put on the lid & cook for 5-10 minutes. Time varies depending on cooker. Most if not all of the rhubarb should be falling apart & a nice creamy pink colour. Let it cool for half an hour.
Once cooled, spread the rhubarb mix onto the cooked biscuit base. Combine the coconut, 1/3 sugar & eggs together, then spread over the top of the rhubarb. Bake for 25-30 mins, or till golden, then cool down, cut & serve
Hope you like