Rhubarb coconut pie
(4)
1 hour
If you are looking for a different kind of rhubarb, try this rhubarb pie with a special twist. The rhubarb filling is topped with a crunchy layer of sweetened coconut flakes.
Lisa
3 people made this
Ingredients
Serves: 12
- For the base
- 30g butter, softened
- 100g caster sugar
- 2 teaspoons vanilla sugar
- 100ml milk
- 2 eggs
- 125g plain flour
- 2 level teaspoons baking powder
- 1 pinch salt
- For the rhubarb filling
- 600g trimmed pink rhubarb (peeled if sticks are thick and fibrous)
- 125g caster sugar
- 1 tablespoon cornflour
- For the coconut topping
- strawberry jam
- 40g butter
- 4 tablespoons milk
- 50g dessicated unsweetened coconut
- 100g caster sugar
Method
Prep:25min ›
Cook:35min ›
Ready in:1hr
- Preheat oven to 200 C / Gas 6. Grease a cake tin.
- Beat butter, sugar and vanilla sugar till creamy. Beat milk and eggs in another bowl and add. Sieve flour and baking power and add. Fold in to combine.
- Tip mixture in tin and even out with a spatula. Bake in the preheated oven for 15 minutes.
- For the filling place rhubarb with 125g sugar in a saucepan and slowly cook till soft. You might have to add a couple tablespoons water at the beginning so it does not burn before it starts to release its juice. Spoon a bit of the juice in a small bowl and stir with the cornstarch till smooth. Add it back to the rhubarb and let come to the boil, stirring, till the mixture thickens and turns clear again. Remove from the hob and let cool.
- Thinly spread the baked base with strawberry jam, then distribute rhubarb on top.
- For the coconut topping melt the butter and stir in milk, coconut and sugar. Dot on the filling and gently spread. Bake till the topping is lightly browned, a further 20 minutes. Let cool completely after cutting.
