Coconut Rhubarb Bar

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I thought that coconut and rhubarb would go really well together. So I simply mixed rhubarb with coconut flakes and tadaaa… the coconut rhubarb bar was born. 🙂

It tastes really delicious, even better on the next day. It is best to cover the cake so that the moisture stays in.

I derived this bar from the walnut treats, which also tastes really delicious!

Instead of rhubarb, I could also imagine this coconut bar with raspberries.

Coconut Rhubarb Bar
  • 250 g softened butter
  • 200 g sugar
  • 8 egg yolk
  • 250 g flour
  • 450 g rhubarb
  • 8 egg whites
  • 200 g sugar
  • a pinch of salt
  • 400 g coconut flakes
  1. Mix softened butter and sugar until light and creamy.

  2. Mix in egg yolk one by one.

  3. Fold in flour.

  4. Spread evenly on a baking tray with baking paper.

  5. Cut rhubarb in about 1 cm pieces and spread on base.

  6. In a fat-free bowl, beat the egg whites with the sugar and salt until stiff.

  7. Fold in coconut flakes.

  8. Spread coconut mix evenly over the rhubarb.

  9. Bake in preheated oven at 180° C for about 30 minutes.

  10. Leave to cool and cut in pieces.


These coconut rhubarb bars taste best on the next day. (Cover so that it does not dry out).

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.

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