Coconut Rhubarb Bar
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.
- 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
Mix softened butter and sugar until light and creamy.
Mix in egg yolk one by one.
Fold in flour.
Spread evenly on a baking tray with baking paper.
Cut rhubarb in about 1 cm pieces and spread on base.
In a fat-free bowl, beat the egg whites with the sugar and salt until stiff.
Fold in coconut flakes.
Spread coconut mix evenly over the rhubarb.
Bake in preheated oven at 180° C for about 30 minutes.
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).
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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