Earl grey tea and rhubarb loaf cake

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.
Course Cake
Cuisine British
Keyword rhubarb loaf cake
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soaking time 12 hours
Total Time 1 hour 40 minutes
Servings 12
Author Mandy Mazliah


  • 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


  1. Start this recipe the night before you plan to make it.

  2. Mix the sultanas, rhubarb and sugar together in a large bowl. Cover with the tea and leave to soak overnight.

  3. 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.

  4. 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.

  5. 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.