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.
Ingredients
300g sultanas
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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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.
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