rhubarb, raspberry and coconut loaf

  • 200g rhubarb, halved lengthways and cut into 5cm pieces
  • 1 tablespoon maple syrup
  • ⅔ cup (120g) rapadura sugar
  • 1 cup (80g) desiccated coconut
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • ½ cup (125ml) light-flavoured extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 cup (25g) freeze-dried raspberries (optional)
  • 1 cup (160g) buckwheat flour, sifted
  • 1 tablespoon finely grated orange rind
  1. Preheat oven to 160°C. Place the rhubarb, maple syrup and half of the sugar in a medium bowl. Toss to combine and set aside. 
  2. Place the coconut, baking powder, eggs, yoghurt, oil, vanilla, raspberries (if using), flour, orange rind and remaining sugar in a separate large bowl and stir to combine. Add half of the rhubarb mixture and stir to combine. Pour into a lightly greased 10cm x 20cm loaf tin lined with non-stick baking paper. Top with the remaining rhubarb mixture, gently pushing it in to secure. 
  3. Bake for 1 hour and 25 minutes or until cooked when tested with a skewer. Set aside to cool slightly before removing from the tin. Slice and serve.  Serves 8–10.

tips + tricks

+ Freeze-dried raspberries can be found in health food shops. If unavailable, omit from the recipe.

+ The loaf will keep in an airtight container in the refrigerator for up to 5 days.

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