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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop the walnuts and combine with the coconut. Microwave on high for 1 minute, stop, stir and microwave for a further 1 minute. Set aside. | 2. Trim the ends of the rhubarb and chop into 3cm pieces. Place rhubarb, butter, sugar, water and cinnamon. Cover, and microwave for 10 minutes. | 3. While that is cooking, zest the rind of the lemons, and juice them. | 4. With electric beater, whip the egg whites until it forms fluffy peaks, set aside. | 5. Cream the butter, sugar and lemon zest until fluffy. Beat in the egg yolks. | 6. Slowly blend in the flour, followed by the lemon juice, then the milk. Mix well. | 7. Gently fold the egg whites into the lemon batter until well combined. Do not over mix. | 8. Pour into a microwave safe dish, sprinkle over the coconut & nut topping, and microwave for 10 minutes. | 9. Remove from microwave, cover, and let stand for 5 minutes. | 10. Serve topped with the rhubarb, and a dollop of cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	100			192712.0	0.0	0.0	21800.0
coconut	1/2	cup	desiccated	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
lemon	2			-	-	-	-
egg	3		seperated	214.5	1.08	18.84	14.265
butter	80		softened	6840.0	314.28	213.72	576.0
caster sugar	3/4	cup		-	-	-	-
self rising flour	1/2	cup		-	-	-	-
milk	150			22326.0	1749.48	1152.9	1196.82
double cream	6	tablespoons		-	-	-	-
rhubarb	600			15372.0	3323.28	658.8	146.4
butter	50			6840.0	314.28	213.72	576.0
caster sugar	2	tablespoons		-	-	-	-
water	50			0.0	0.0	0.0	0.0
cinnamon	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.