This cake is suitable for kids 2 plus because of possible egg white intolerance. Note that besides the positive effect of my favourite vegetable – rhubarb, it consists of a high content of oxalic acid, which cannot harm infants in a small portion. However, always serve rhubarb processed and stalks only.
Total Time: 1 hour 45 minutes
350g of rhubarb, cleaned, washed and diced
3 tablespoons for the rhubarb of caster superfine sugar
150g of strawberries, cleaned, washed and diced
220g of plain flour, sifted
3 tablespoons of ground almonds, sifted
120g of caster superfine sugar
250g of butter, cold in cubes
60g of plain flour, sifted
1 teaspoon of baking powder, sifted
A pinch of nutmeg
330g of caster superfine sugar
4 whole eggs
1 teaspoon of vanilla extract
A splash of lemon juice
75g of coconut flakes
3 tablespoons of ground hazelnuts
Icing sugar to sprinkle with
Place it in a medium deep pan on medium heat. Sprinkle with 3 tablespoons of caster superfine sugar. Cover with a lid and cook for about 5 minutes until softened. Taste and flavour up with sugar accordingly. Then, take off the heat and let it cool down entirely.
Just before processing, stir in the fresh strawberries. This way the colour remains amazing. Preheat the oven to 180 degrees.
In a large mixing bowl place 220g of flour, almonds, 120g of caster sugar and stir. Throw all the butter in and start kneading a smooth dough until it is incorporated well. Mold it into 26cm pie pan lined with some baking paper. Bake around 20 minutes until lightly golden. Let it cool down for a bit. Decrease the temperature to 150 degrees.
In a medium mixing bowl place 60g of flour with baking powder. Add nutmeg and mix. In another large mixing bowl whisk with 330g sugar the eggs, one at a time. Lower the speed until the egg is running, then, increase to the highest until nicely foamy. Gradually add vanilla extract. By using spatula, stir in the flour mixture, lemon juice, rhubarb with strawberries, ground coconut and hazelnuts.
Mold The Filling onto The Crust, smoothen with spatula. Bake in the oven for about 1 hour until baked through and cracking on top. Take it out, let it cool down entirely and sprinkle generously with icing sugar. Slice into heaven and serve with a cup of tea.
Makes 10 serves.