Strawberry Tart and Rhubarb Cake
Strawberry Tart and Rhubarb Cake

Upside down Rhubarb Cake

Rhubarb Compote
• 4 sticks of fresh rhubarb
• 1 tblspn honey
• Sprinkle of cinnamon

Cake
• 1 ¼ cups of raw castor sugar
• 250gm of butter
• 4 eggs
• 1 cup of SR Flour
• Juice of half a lemon
• ¾ cup of coconut
• ¼ cup of milk

Cut Rhubarb into 2cm pieces and place into a microwave proof bowl. Add the remaining compote ingredients and microwave on high for 3-5 minutes. Cool.
Cream butter and sugar, add eggs and mix until smooth. Add remaining ingredients and mix until well combined.

Spread 3-4 tablespoons of compote over the base of a greased 26cm spring form tin. Carefully spoon the cake batter over the compote. Bake in a moderate oven for 1 hour or until cooked through, cool cake for 15 minutes, remove from the pan and invert. Spoon Rhubarb compote over your warm cake. This cake is delicious served warm or cold. Stores for 3-4 days in the refrigerator.

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