Wendy's Rhubarb and Coconut Cake

Rhubarb is a perennial vegetable that comes into season around January and continues into Autumn. 

Here is Wendy Jones' favourite rhubarb recipe which she originally sourced from The Women's Weekly but with a little extra added!


Rhubarb and coconut cake


  • 1 1/2 cup (225g) self-raising flour
  • 1 1/4 cup (275g) caster sugar
  • 1 1/4 cup cups (110g) desiccated coconut
  • 125 gram butter, melted
  • 3 eggs, lightly beaten
  • 1/2 cup (125ml) milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (90g) finely chopped rhubarb
  • 2 stalks (125g) rhubarb, extra
  • 2 tablespoon demerara sugar

Wendy’s Optional ingredients: Add 1/2 cp of chopped uncrystallised ginger into the mix and chopped pecan or walnut on the top with the rapadura sugar instead of the demerara sugar.


  1. Preheat oven to moderate (180°C). Grease a deep, 20cm round cake pan. Line base with baking paper.
  2. Combine flour, sugar and coconut in a medium bowl. Stir in butter, eggs, milk and vanilla until combined
  3. Spread half the cake mixture into the prepared pan. Scatter chopped rhubarb evenly over cake mixture. Spread remaining batter over rhubarb.
  4. Cut extra rhubarb into 5cm lengths. Arrange pieces over top of cake, sprinkle with demerara sugar.
  5. Bake in a moderate oven for about 1 hour. Stand cake in pan for 5 minutes, turn onto wire rack to cool.





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