Rhubarb chia muesli loaf

1H 40M


Muesli crumble


1.Preheat oven to 180°C (160°C fan-forced). Cut rhubarb into 2.5cm lengths. Halve thick stems lengthways. Place rhubarb in a large shallow ceramic ovenproof dish, in a single layer, with cup (75g) of the sugar and half the vanilla bean paste; toss well. Roast for 25 minutes or until tender. Cool. Drain rhubarb; reserve syrup. Reduce oven to 160°C (140°C fan-forced).
2.To make muesli crumble; combine flour and sugar in a medium bowl; rub in butter until mixture resembles crumbs. Press mixture together with your fingers to create uneven lumps; stir in nuts, coconut and chia seeds. Refrigerate for 20 minutes or until firm.
3.Grease a 13cm x 23cm loaf pan (top measurement); line base and long sides with baking paper, extending the paper 5cm over the sides.
4.Stir butter, milk and remaining sugar in a large saucepan over low heat until butter has melted. Remove from heat. Stir in sifted flour, chia seeds, egg and remaining vanilla bean paste until combined and smooth. Mash half the rhubarb with a fork; reserve unmashed rhubarb. Fold mashed rhubarb through batter. Pour mixture into pan.
5.Bake loaf for 30 minutes. Working quickly, top loaf with crumble mixture; bake for a further 40 minutes, covering with foil halfway through cooking, or until a skewer inserted in the centre comes out clean. Stand loaf in pan for 5 minutes before turning top-side up, onto a wire rack. Cool.
6.Serve cake with yoghurt, reserved rhubarb and reserved syrup.

You will need about 1 ½ bunches of rhubarb for this recipe. While the cake is baking, turn it every 20 minutes for even browning. Subsitutes; chia seeds are one of the highest occurring plant sources for omega-3 and are available from supermarkets. If you prefer, you can omit them from the recipe or use poppy seeds instead.


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