Rhubarb Pie with Coconut and Poppy Seeds

For the rhubarb cake with coconut and poppy seeds, peel the rhubarb and cut into pieces about 3 cm long.

Steam briefly in about 200 ml water and a little sugar, remove and drain.

Mix butter with whole cane sugar and vanilla sugar, add whole eggs and stir the mixture until creamy.

Sift flour with baking powder and mix with poppy seeds, coconut flakes and a pinch of rose salt.

Stir the sifted flour into the mixture.

Gently fold in the drained rhubarb pieces.

Pour the batter into a greased, crumbled cake pan and bake at 180 °C for about 45 minutes.

When cool, turn out of the pan and immediately sprinkle with powdered sugar.

If the cake is still warm when sprinkled, the powdered sugar will form a very thin crust.

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