Coconut Slice and Rhubarb Cake

27051_l 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 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. 13908_l 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.      
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