2/1/4 c self raising flour
½ c. caster sugar
½ c. cooking oil
¾ c. fresh milk
1 c. stewed apples
½ c rhubarb jams or fresh rhubarb, cut into small pieces
1 t. cinnamon
¼ c sugar
½ c. plain flour
1/3 c. desiccated coconut
½ c. brown sugar
3 T. margarine
Grease and line a square baking pan.
Cream oil and sugar together and add eggs one at a time until light and fluffy using a wooden spoon or electric mixer.
Sift flour in separate bowl and add milk and mix well, and pour in the cream mixture and stir well,
Spread ½ of the mixture evenly over base of prepared pan, top with stewed apples, rhubarb, raisins and sprinkle cinnamon and sugar and spread the remaining cake mixture.
Sprinkle topping on top and bake in moderate oven for about 40-50 minutes or until cooked when tested and skewer comes out clean
Let cake stand in pan for 5 minutes, turn onto wire rack to cool.
Serve with fresh cream, ice cream with fresh strawberries’ or any berries of your choice.
Topping: combine flour, sugar, coconut and rub in margarine until it resembles into fine crumbs.
I double up the recipe here.