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. Fat free, dairy free, full of juicy tea-soaked sultanas – in my opinion you can’t beat a tea loaf. Light enough not to be too filling or unhealthy yet still a substantial snack or lunchbox filler.
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.
200g roasted rhubarb (see note below)
300ml strong earl grey tea
100g dark brown sugar
275g self-raising flour
1 egg, beaten
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. 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.
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