Jae Frew
Ingredients
Method
1.Preheat oven to 160°C. Grease a 24cm ring tin or 20cm cake tin, lining with baking paper.
2.In the bowl of a mixer, cream together butter and sugar until mixture is pale and fluffy.
3.Add eggs, one at a time, beating well after each, then add vanilla.
4.Add in rhubarb, flour, coconut and sour cream. Stir together until just combined, being careful not to overmix.
5.Spoon mixture into prepared cake tin and cook for 45 minutes or until a skewer comes out clean.
6.Make the syrup by placing the stalk of rhubarb, rosemary, sugar and water in a saucepan. Bring to the boil and simmer until reduced by half.
7.When cake is cooked, remove from oven and pour syrup over.
8.Allow to cool, then remove from tin and serve with natural yoghurt or softly whipped cream.
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