Rhubarb, rosemary and coconut syrup cake
Combining the natural flavours of rhubarb, rosemary and coconut, this recipe whips up a perfect autumn cake for your next baking occasion
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 125 grams butter, softened
- 1 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, finely chopped, plus 1 whole stalk
- 1 1/2 cups self-raising flour
- 1 cup coconut
- 1/2 cup sour cream
- 1 sprig fresh rosemary
- 1/2 cup sugar
- 3/4 cup water
- natural yoghurt or whipped cream to serve
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