This lovely coffee cake is easy peasy and makes the most of your spring rhubarb bounty. The crumble is elevated with the addition of coconut. The recipe is divided into three parts: the crumble, fruit and the cake. You will need a 9-inch round or square springform pan to ensure your cake will be easy to remove.

Preheat oven to 400F. Lightly grease a 9-inch round springform pan and line with parchment paper.

Crumble

  • 120 grams (8 1/2 tbsp) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup shredded coconut
  • 1/4 tsp salt

Place all the crumble ingredients in a large bowl and use your hands or a wooden spoon to mix. Set aside.

Fruit

  • 260 grams of fresh garden rhubarb (about 2 or 3 medium stalks) cut into 1 cm slices.
  • 260 grams of fresh garden organic strawberries, hulled and sliced 0.5 cm thick
  • 2 packed tbsp light brown sugar
  • 1/4 cup tapioca flour (or cornstarch)
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla bean paste of scraped seeds of 1/2 vanilla pod
  • 1/8 tsp salt

Place all the fruit ingredients in a medium bowl, toss and set aside.

Cake

  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter at room temperature, cubbed
  • 1 3/4 cup confectioners’ sugar
  • 3 large room temperature eggs
  • 1 tsp vanilla extract

Sift the flour, baking powder and salt together in a bowl and set aside. Place the butter and confectioners’ sugar in the bowl of an electric mixer with the paddle attachment and beat for about 3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl when necessary. Add the vanilla extract followed by the dry ingredients and beat just until combined.

Some assembly required

Pour the cake batter into the lined cake pan and smooth out the surface. Spoon over the fruit mixture and then sprinkle evenly with the crumble mixture.

Bake for about 70 minutes, until the cake is golden brown on top and a skewer inserted into the centre comes out with just a few moist crumbs attached. Cover with tin foil for the last 15-20 minutes of baking so the top doesn’t get too dark. Cool completely before removing from pan.