Coconut Slice and Rhubarb Cake

Old fashioned Coconut Raspberry Slice brings back memories of childhood in a country town NSW.

Pastry

85 g butter

1/4 cup sugar

1 egg

1 1/4 cup plain flour

1/4 cup SR flour

Topping

2 egg whites

3/4 cup sugar

1/2 tsp vanilla

3 cups coconut

raspberry jam

Pastry : Beat butter till creamy, add sugar beat till just combined. Add egg, beat well. Add sifted flours, mix well. Pressed into a greased slice tin Refrigerate 15 minutes.

Topping : Beat eggwhites till soft peaks form, gradually add sugar. Beat well after each addition, stir in vanilla and coconut; mixwell.

Spread a thin layer of jam over pastry and top with egg white mixture. spread out evenly.

Bake in moderate oven 25-30minutes or until topping is light golden brown.

DELICIOUS !

Rhubarb Cake

Perfect for this time of the year when the rhubarb is producing non stop…you can also freeze cake for those birthdays that seem to come around much quicker than I remember. This one is from the Iris Country Fair Cookbook from Frencham mums.

360g brown sugar

60 g butter

lemon rind

vanilla ess.

2 eggs

500g rhubarb cut into 4 cm pieces

300g SR flour

1tsp baking powder

1 tsp cinnamon

1 carton sour cream

Preheat oven to 180 C.

In a bowl cream butter and sugar together. Add lemon rind and vanilla. Beat eggs in one at a time.

Combine rhubarb pieces with flourand baking powder, then fold into the mixture.

Add sour cream and mix through ingredients.

Pour cake into a 23cm buttered cake tin sprinkle with cinnamon sugar.

Cook 1 hour or until cooked.