Rhubarb Tea Loaf

Denise's Dishes

Our very own Denise has been baking with August's Tea of the Month, Rhubarb and Cream Tea, to make a delicious Rhubarb Tea Loaf.

Rhubarb Tea Loaf

Ingredients

  • 150ml boiling water
  • 3 heaped teaspoons of our Rhubarb and Cream Tea
  • 120g soft brown sugar
  • 250g mixed dried fruit (we used Whitworths Luxury Mixed Fruit)
  • 180g plain flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 2 medium free range eggs
  • 2lb/900g loaf tin

Method

  1. Brew the Rhubarb and Cream Tea in the boiling water for 10 minutes.
  2. Pour the brewed tea onto the mixed dried fruit (discard the loose leaves) and leave to soak for at least 12 hours.
  3. Line the loaf tin.
  4. Mix all dry ingredients together in a bowl, then add the eggs and fruit including the tea.
  5. Mix thoroughly and spoon into the loaf tin.
  6. Bake in the middle of the oven for about 30 minutes or until the loaf turns a golden brown colour.
  7. Remove from the oven and allow to cool before removing from the loaf tin.
  8. If you're feeling like a real treat, you could warm up some Rhubarb Compote and 10 minutes before the loaf is ready, take it out of the oven and brush over the top.
  9. Place the loaf back in the oven for the last 10 minutes.
  10. Serve with a rhubarb compote or butter.

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