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How to make Rhubarb with pound cake & toasted coconut

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 300g pkt plain pound cake (Sara Lee brand)
  • 20g (1/4 cup) shredded coconut
  • 1 bunch rhubarb
  • 80ml (1/3 cup) water
  • 60g (1/4 cup) caster sugar
  • 2 5cm strips lemon rind
  • 1 7cm-long cinnamon stick, broken in half

Method

  • Step 1 Preheat oven to 170°C. Cut cake crossways into 8 slices and wrap in foil. Heat cake in preheated oven for 7 minutes. Spread coconut on a baking tray and add to oven. Cook for 2-3 minutes, stirring once during cooking, or until the coconut is toasted and aromatic, and the cake is heated through.
  • Step 2 Meanwhile, wash rhubarb and cut into 4cm lengths. Combine rhubarb, water, sugar, lemon rind and cinnamon in a saucepan. Simmer over medium-low heat, covered, stirring occasionally, for 5-8 minutes or until rhubarb is tender but still holds shape. Discard lemon rind and cinnamon.
  • Step 3 Place cake on plates. Spoon over rhubarb and sprinkle with coconut.