Anne’s rhubarb crumble cake with sugar-coated cornflowers
The lovely, nutlike crunchy topping nicely counterbalances the sour rhubarb in the cake. The bright blue, sweet cornflowers complete the cake.
First sugar-coat the cornflowers. If you want to know how to do this, see: sugar-coated Borage flowers.
Preheat the oven at 190 degrees Celsius and grease a 24 cm diameter springform pan.
Start with the topping: cut the cold butter into small cubes and put all the ingredients in a food processor or use a hand blender. Grind until you have coarse crumbs and place them in the fridge.
Next, work on the cake: sift and mix the flour with the salt and the baking powder, in a bowl.
Use another bowl to beat the butter and sugar into an airy substance.
Next, whisk the egg and vanilla extract through the airy butter/sugar mixture.
At turns add 1/3 of the flower mixture, followed by half of the milk, and repeat this: 1/3 of the flower mixture and the second half of the milk and the remaining flower mixture until everything is properly mixed.
Cut the rhubarb stalks lengthwise and then cut them into small pieces of about 1.5 cm long.
Coat the rhubarb pieces with flour and fold them into the batter.
Pour the batter into the springform pan and divide the topping over the batter.
Put the cake in the oven and bake it in about 55 minutes, until it is golden brown.
After having left it to cool off, divide the sugar-coated flowers over the cake.
Decorate with edible flowers of choice.