½ x 300g packet Anzac biscuits
½ cup desiccated coconut
½ cup quick oats
¼ cup plain flour
2/3 cup caster sugar
¼ cup golden syrup
125g unsalted butter, melted
2 cups milk
1 ½ cups chopped rhubarb (200g)
Whipped cream, to serve
Lightly grease a 23cm round ovenproof pie dish (6-cup capacity).
Process biscuits in a food processor to form fine crumbs. Transfer to a medium bowl. Stir in coconut, oats and flour. Set aside ¼ cup of the mixture for topping.
Whisk eggs, sugar and syrup in a large bowl. Add butter and milk. Whisk until combined. Stir in remaining biscuit mixture. Pour into prepared dish.
Sprinkle reserved ¼ cup biscuit mixture over top. Scatter with rhubarb.
Cook in a moderate oven (180C) for about 40 minutes, or until golden and just set in the centre. Pie will still have a slight wobble. Remove. Stand for 20 minutes before serving.
Serve warm with cream.