Rhubarb & Coconut Cake

Base:
100 g butter
1 dl sugar
1 egg
1 dl flour
1 dl cornflour
1 tsp baking powder
0,5 dl milk

Filling:
2 big rhubarb stalks

Topping:
50 g butter
0,5 dl sugar
2 dl coconut flakes
1 egg
1 tsp vanilla sugar

Whisk egg with sugar,add whisked egg.Mix flour with cornflour & add to the mixture along with milk.Stir gently.
Butter the 23 cm spring form cake tin,sprinkle all over with coconut flakes.
Pour the cake mixture to the cake tin,top with rhubarb pieces.
Bake in preheated oven at 175C for 30 min.
Combine all the ingredients for the topping,take the cake out of the oven & spread the topping over the rhubarbs.
Bake another 15 min or until its lovely golden.