RHUBARB & HIBISCUS BREAKFAST CRUMBLE CAKE
Serves 8
1 x 250g jar wild hibiscus flowers in
syrup (see note)
400g rhubarb, trimmed and cut to
2cm pieces
120g unsalted butter, softened ⅔ cup (150g) caster sugar
2 eggs
1¼ cup (185g) plain flour
⅓ cup (55g) fine semolina
1 tsp baking powder
¼ tsp bicarbonate soda
¼ tsp table salt 1 tsp finely grated orange zest 2 tbsp orange juice
½ cup (120g) sour cream Icing sugar, to serve Greek-style yoghurt, to serve
Crumb
¾ cup (120g) plain flour ¼ cup (25g) rolled oats ¼ cup (55g) caster sugar 50g melted butter
1. Preheat oven to 200°C (180°C fan-forced). Lightly grease and line the base of a 2.5 litre baking dish, or roasting tray, allowing the paper to come up 3cm up the sides. Set aside.
2. Strain the hibiscus flowers from the syrup. Place syrup in a medium saucepan and place over medium heat. Bring to a simmer, cook for 5–6 minutes, or until reduced and sticky. Reserve 2 tablespoons of syrup, set aside. Add the rhubarb and hibiscus flowers to saucepan and cook for 3 minutes. Set aside to cool.
3. Combine the butter and sugar in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Combine flour, semolina, baking powder, bicarbonate soda and salt in a bowl and whisk to combine. Whisk the orange zest, juice and sour cream together. Alternating, add the flour and sour cream mixture to the eggs and beat until just combined. Spoon into the dish, smooth the top. Spoon over the rhubarb.
5. Mix to combine the ingredients for the crumb topping and scatter over the cake. Bake for 40–50 minutes, or until golden and when inserted a skewer comes out clean.
6 Set aside to cool slightly. Dust with icing sugar. Serve with yoghurt and drizzled with reserved syrup.
NOTE: Hibiscus flowers in syrup are sold in jars at delis and liquor stores.