A delicious rhubarb loaf cake made with earl grey tea. This rhubarb tea loaf is light enough not to be too filling yet still a substantial snack or lunchbox filler.
Baking with rhubarb
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.
My rhubarb tea loaf was a huge hit
I finally got it right with this delicious rhubarb earl grey tea loaf.
Almost fat free (apart from the egg – which can be easily replaced to make this vegan), 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 into your child’s diet if they’re not keen on it normally.
Although it’s often mistaken for a fruit and usually appears in puddings, rhubarb is actually a vegetable.
Other vegetarian rhubarb recipes
- Strawberry and rhubarb oven-baked risotto
- healthy rhubarb bars
- rhubarb ice lollies
- rhubarb and strawberry crumble
- vegan rhubarb muffins
- refined sugar free rhubarb compote.
What ingredients do you need to make this rhubarb loaf cake?
You will need the following ingredients to make this rhubarb tea loaf:
- 300g sultanas (other dried fruit can be used too)
- 200g roasted or stewed rhubarb
- 300ml strong hot tea – I used earl grey but English Breakfast will also work fine
- 100g dark brown sugar
- 275g self raising flour (or plain flour plus 1 tsp baking powder)
- 1 egg or vegan equivalent eg flax or chia egg
Pin earl grey tea and rhubarb loaf cake for later
How to make earl grey tea and rhubarb loaf cake
Earl grey tea and rhubarb loaf cake
- 300 g sultanas
- 200 g roasted or stewed rhubarb see note below
- 300 ml strong earl grey tea or tea of choice
- 100 g dark brown sugar
- 275 g self-raising flour or 275 g plain flour and 1 tsp baking powder
- 1 flax egg (1 tbsp ground flax seeds mixed with 2.5 tbsp water and set aside) or 1 beaten egg
To ice (optional)
- 50 g icing sugar
- 1-2 tbsp cold water
Start this recipe the night before you plan to make it.
Mix 300g sultanas, 200g roasted or stewed rhubarb and 100g brown sugar together in a large bowl. Cover with 300ml strong hot tea and leave to soak overnight.
Pre-heat the oven to 150°C(fan)/170°C/gas mark 3. If using a flax egg mix 1 tbsp ground flax seeds with 2.5 tbsp water and set aside to thicken.
Grease and line a 2lb/900g loaf tin with baking paper. Stir 275g self raising flour and the flax egg (or beaten egg) into the fruit mixture. Pour into the prepared tin.
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.
Allow to cool in the tin for five minutes then carefully turn out onto a cooling rack.
To ice your rhubarb tea loaf (optional)
If you're icing the cake let it cool completely before doing so.
Sift the icing sugar into a bowl and gradually stir through the cold water, a little at a time, until you have a thick, smooth icing.
Drizzle over the cake and allow to set for a few minutes before serving.
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.
NB: this post was updated in June 2019. The original recipe was published in April 2015.