Name: Rhubarb and coconut slice
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 1
Ingredients: 150g butter, softened; 141.90 gm caster sugar; 187.50 ml gluten-free plain flour, sifted; 32.50 gm rice flour; 2 bunches rhubarb, trimmed, washed, cut into 3cm lengths; 82.50 gm water; 170.00 gm desiccated coconut; 70.95 gm caster sugar; 2 eggs, lightly whisked

Rhubarb and coconut slice

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Prep Time:
70 minutes

Cook Time:
45 minutes

Total Time:
115 minutes

Ingredients:

150g butter, softened
141.90 gm caster sugar
187.50 ml gluten-free plain flour, sifted
32.50 gm rice flour
2 bunches rhubarb, trimmed, washed, cut into 3cm lengths
82.50 gm water
170.00 gm desiccated coconut
70.95 gm caster sugar

Instructions:

Preheat your oven to 160°C, and prepare a 3.5cm deep, 16cm x 26cm lamington pan by greasing and lining it.
In an electric mixer, combine butter and 1/3 cup of sugar until smooth. Add plain and rice flour and mix thoroughly. Press the mixture evenly into a pan using floured fingertips. Bake until golden, about 20 minutes. Let it cool, then increase oven temperature to 170°C.
In a saucepan, combine rhubarb, sugar, and water over medium-low heat. Stir until sugar dissolves and mixture simmers, about 5 minutes. Cover and simmer until rhubarb is tender, 6 to 8 minutes. Allow to cool for 30 minutes, then spoon over the base.
Prepare the topping by mixing all ingredients together. Spread over the rhubarb, gently pressing down. Bake for 25 to 30 minutes, or until it turns a light golden color. Allow it to cool in the pan before cutting into slices.

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