Good evening!
This cake is major. It is easy to make, requires few ingredients, and is very, very tasty. Perfect for a sunny weekend! And the best part: as a very special bonus feature, you get a nice syrup which, mixed with water, makes a very refreshing (and very pink) lemonade. Look at that picture! Swoon. In this respect, I am a very girly girl: I love pink.
Ingredients:
2 pounds fresh rhubarb
zest and juice of one (organic) lemon
1/3 cup sugar
3 medium eggs
1/2 cup sugar
pinch of salt
about 1 cup coconut flakes, unsweetened
1 cup whipped cream
Directions:
Peel the rhubarb and cut into pieces one inch long. In a pot, combine 1 table spoon water, the lemon juice and zest, the sugar and the rhubarb. Stir well, bring to a boil and then let it simmer for about 10 mins. until the sugar has dissolved and the rhubarb has become soft, but not fallen apart. Pour into a sieve and place it on a bowl; this way, you can save the wonderful syrup. Let the compote drip and cool for a couple of hours; in the meantime, bake the cake.
Separate the eggs. Combine the yolks and the sugar; beat very well, until the mixture turns into a thick, yellow cream. Preheat your oven to 310° F. Beat the egg whites with a pinch of salt until very stiff. Stir the coconut flakes into the yolks, and the fold in the whites. If the mixture seems too wet (depends on the size of your eggs), add some more coconut; it is not supposed to be runny. Pour/ smear the batter into a cake pan, and smooth it with a wooden spoon. Bake for 20 – 25 mins., until it turns golden. Ah, that smell! (I love it.) Let the cake cool in the pan.
At last, transfer the cake to a cake plate (or whatever), and spread the rhubarb on top. Slather with whipped cream, and keep in the fridge until serving. Dig in!
SweetSmart 