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
- 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
Start this recipe the night before you plan to make it.
Mix the sultanas, rhubarb and sugar together in a large bowl. Cover with the tea and leave to soak overnight.
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.
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.
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.
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