Muesli and walnut slice

• 1 cup plain rolled oats
• ½ cup each of wholegrain oats, shredded coconut and walnuts
• 1 ½ cs dried fruits
• ¾ c sugar
• 1 c flour
• 1 tsp baking powder
• 100 g butter or coconut oil
• ½ c golden syrup

Melt the butter and golden syrup. Place all the other ingredients into a bowl and then mix these together with the melted butter and golden syrup. Press into a tin and bake for 15-20 mins or until golden. Leave to cool and then cut into bars.

• 1 ½ c (225g) self raising flour
• 1 ¼ c (275 g) caster sugar
• 1 ¼ c (110 g) desiccated coconut
• 125 g melted butter
• 3 lightly beaten eggs
• ½ c (125ml) milk
• 1 tsp vanilla essence
• ¾ c (90g) finely chopped rhubarb
• 2 extra stalks of rhubarb
• Demerara sugar

Preheat the oven to 190C and prepare a deep 20 cm round cake tin.

Combine the flour, sugar and coconut in a bowl. Stir in the butter egg milk and essence, and mix to combine.

Spread half the cake mixture into the prepared tin and scatter with the finely chopped rhubarb. Spread the remaining batter over the top.

Cut the extra rhubarb into 5 cm lengths and arrange them on the top of the cake. Sprinkle with demerara sugar if desired.

Bake for approximately 90 mins in a moderate oven or until a skewer comes out clean when tested.