A delicious rhubarb loaf cake made with earl grey tea. Light enough not to be too filling yet still a substantial snack or lunchbox filler.
I’ve been experimenting with rhubarb bakes over the last few weeks. I made the Five o’clock apron rhubarb bread and butter pudding which Mr R and me devoured in minutes. However, Little Miss R ate the bread and left the rhubarb. Then I had grand plans for a rhubarb, custard and crumble cake which totally collapsed the second I took it out of the tin. Tasted absolutely amazing but sadly not bloggable, although my husband did suggest that “splat cakes” could become a new baking trend.
I finally got it right with this delicious rhubarb earl grey tea loaf. Almost fat free (apart from the egg), dairy free, full of juicy tea-soaked sultanas – in my opinion you can’t beat a tea loaf.
It’s a great way to sneak in an unusual vegetable (although it’s often mistaken for a fruit and usually appears in puddings, rhubarb is actually a vegetable) into your child’s diet if they’re not keen on it normally.
How to make earl grey tea and rhubarb loaf cake
Earl grey tea and rhubarb loaf cake
Ingredients
- 300 g sultanas
- 200 g roasted rhubarb see note below
- 300 ml strong earl grey tea
- 100 g dark brown sugar
- 275 g self-raising flour
- 1 egg beaten
Instructions
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Start this recipe the night before you plan to make it.
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Mix the sultanas, rhubarb and sugar together in a large bowl. Cover with the tea and leave to soak overnight.
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Pre-heat the oven to 150°C(fan)/170°C/gas mark 3. Grease and baseline a 2lb/900g loaf tin. Stir the flour and egg into the fruit mixture. Pour into the prepared tin.
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Bake in the oven for 1 1/2 to 1 3/4 hours until a skewer inserted in the centre comes out clean. Cover the top with foil if it's getting too brown.
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NB: to roast the rhubarb chop into 2cm pieces, toss with 20g caster sugar (or more if you prefer it to be sweeter - I don't think it needs more sugar in this recipe), cover and roast for 20-30 minutes, stirring occasionally, in an oven preheated to 200°C.
Other vegetarian rhubarb recipes
I’ve paired strawberries with rhubarb before in this oven-baked risotto, or why not try my healthy rhubarb bars, rhubarb ice lollies, rhubarb and strawberry crumble or refined sugar free rhubarb compote.
Pin earl grey tea and rhubarb loaf cake for later
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Extra Veg is hosted this month by Kate at Veggie Desserts and is created by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy.
Ooh looks delicious. I’m looking forward to getting rhuhbarb in my veg box next week. I’m planning on making the traditional crumble but would love to make you cake too.
Thanks Julie, I absolutely love rhubarb but the kids are less keen!
Wow this looks simply incredible. Stunning photography too. Thanks for linking up to #tastytuesdays x
Thanks so much, it was really tasty. Working hard on improving my photography, still got a way to go but I think they’re getting better. x
This sounds gorgeous. I love baking with tea! And that ‘splat cake’ sounds good – shame it went splat! Thanks for linking up with #ExtraVeg!
Thanks Kate! Yes, the splat cake tasted amazing. Needs further experimentation I think…
I love a good tea loaf and this one has a lovely twist. Thank you for linking up with #ExtraVeg, I always forget rhubarb is a veggie.
Thanks Helen, yes it’s a funny old vegetable but I really can’t get enough of it this year. Thanks for commenting.
My rhubarb has gone mad again this year. Nice to find something other than rhubarb crumble to use it in. I adapted the recipe slightly – used less sugar and added a tablespoon of marmalade. Turned out very moist but I didn’t want to overcook it. I’ve no room in my freezer so I am going to have to share with work colleagues!
Marmalade is a great idea, glad you enjoyed it and hope your colleagues do too!
Was looking for something to bake other than rhubarb crumble. This cake turned out great and was so easy to make. The sweetness from the sultanas and the tang from the rhubarb are just petefect together.
Thanks so much Suzie – I’m so glad that you enjoyed it x
I’m really very excited about your recipe. I love rhubarb and I love teaabreads but have never thought about combining them. Thanks for this great recipe.
Thanks so much Janice – it’s a great combination!