Place the flour in a mixing bowl, Cut the butter into pieces and add to the flour. sprinkle 1/4 cup of the sugar over the top. Add the water and use your hands to knead the mixture into a dough.

Cover with plastic wrap and place in the refrigerator for 30 minutes.

Wash and trim the rhubarb stalks (do not use the leaves. They are poisonous)

Cut the stalks into pieces and place them in a saucepan.

Add the remaining 1/4 cup of sugar and 1/3 cup of water and cook for 10 minutes.

Mix in the jam and use a hand blender or transfer the mixture to a blender or a food processor to puree the mixture until smooth.

Let cool completely

Separate the eggs.

Beat the egg yolks, cream cheese, mint extract, coconut milk,  cornstarch, and 1/2 cup of sugar.

Preheat the oven to 300 degrees F.

Grease and flour a 10" round springform pan.

Remove the crust dough from the refrigerator. Place it on a lightly floured work surface and roll it out into a 12-inch round.

Transfer to the prepared pan and press in place. The crust should go up the sides of the pan about 1+1/2 inches.

Beat the egg whites until stiff. Fold them into the cream cheese mixture. Transfer the mixture to the pan.

Spread the rhubarb mixture over the top of the cake.

Swirl the rhubarb mixture into the batter.

Bake for 1 hour.

Remove from oven and let cool.

Transfer the cake to a cooling rack fitted over a baking sheet lined with parchment paper.

Press the coconut flakes into the sides of the cake.

Press the mint leaves into the top of the rhubarb layer (optional)

Sprinkle with shredded coconut. Transfer to a serving plate and refrigerate until ready to serve.