This cheesecake-like dessert was an instant hit for family Sunday night dinner, so there were no complaints when I had to test it a few more times! Warning, it is big, rich and sweet, which is probably why it was a hit. The tartness of the lemon and rhubarb add a little balance, so if replacing the rhubarb with any other fruit, keep this in mind. Tamarillos work, as would frozen raspberries.
175g butter, softened
1 cup icing sugar
1 tsp vanilla
2 cups desiccated coconut
1½ cups flour
2× 395g tins sweetened condensed milk
1 cup lemon juice
Preheat oven to 180°C. Grease a 24cm tin and line the bottom and sides with baking paper.
Cream butter, icing sugar and vanilla with an electric mixer until light and fluffy. Add one egg and beat until well combined. Fold through coconut and flour until combined.
Press mixture firmly into prepared tin. Bake for 20 minutes in centre of oven. Then allow to cool.
Whisk together the condensed milk, lemon juice and remaining eight eggs then pour over the cooled, cooked base. Add dollops of the rhubarb puree then run a spoon through these to make swirls. Bake at 160°C for a further 35–45 minutes until set.
2 cups of chopped rhubarb (around 6 stalks)
3 tbsp sugar
3 tbsp water
Place all ingredients in a small pot and simmer over a low heat for 10–15 minutes or until the rhubarb has broken down into a puree.
Recipe Vicki Ravlich Horan, Image Ashlee DeCaires