FAVORITE - Rhubarb cake with coconut

Dear readers,



Summer is on it's way and why not add some sun in our cake. I did bake a rhubarb cake this weekend - which I need to share with you. I found this recipe from a Dutch Food blogger called http://etenuitdevolkstuin.nl/. For more fresh recipes from the garden please try this website!

The recipe for 6 persons:

• 200 gram coconut butter or oil
• 200 gram sugar
• 1 package of vanilla sugar
• 3 eggs
• 75 ml plain yoghurt
• 200 gram self-raising flavour
• 3 tablespoons of dried grated coconut
• 4 stalks rhubarb

Equipment:

• Food processor
• Baking dish
• Strainer
• Spatula
  

Workout:

Pre-heat the oven at 180 degree Celsius. Melt the coconut oil in a microwave within approx. 1 minute. Take your food processor, most easy or take you mixer and stir the coconut oil together with the sugar and vanilla sugar to a light-hearted substance. After this, add the three eggs, the 75 ml of yoghurt and three tablespoons with dried coconut. Sieve with the strainer slowly the 200 gram of self-raising flavour. Stir the substance for approx. 10 minutes so everything is very ligth-hearted which makes the cake even more delicious. In the mean time you can add the baking paper in your baking dish, clean and cut the rhubarb in small pieces. Check the substance and add it in the baking dish. Last but not least add the rhubarb and put it in the oven. The cake will be finished in approx. one hour, but please check with a needle of the substance does not stick to the needle.

Cool it down and share it with your friends and/or family and enjoy your rhubarb cake to the fullest!

Summer love,

Annalia