Description
A moist loaf cake combining tart rhubarb with the floral notes of Earl Grey tea, finished with a simple bergamot glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1/4 cup strong brewed Earl Grey tea, cooled
- 1 cup chopped fresh or frozen rhubarb (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating rhubarb)
- 1/4 cup powdered sugar (for glaze)
- 1 teaspoon lemon juice (for glaze)
- 1/2 teaspoon strong brewed Earl Grey tea, cooled (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the yogurt and the 1/4 cup of cooled Earl Grey tea.
- Alternate adding the dry ingredients mixture and the yogurt mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- In a separate small bowl, toss the chopped rhubarb with 1 tablespoon of flour to prevent sinking. Gently fold the coated rhubarb into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together the powdered sugar, lemon juice, and 1/2 teaspoon of cooled Earl Grey tea until smooth. Adjust liquid slightly if needed for desired drizzling consistency.
- Drizzle the glaze over the cooled loaf before slicing and serving.
Notes
- If you use frozen rhubarb, do not thaw it before adding it to the batter.
- For a stronger tea flavor in the cake, steep two Earl Grey tea bags in 1/4 cup of hot water for 10 minutes, then cool before using.
- You can add 1/2 teaspoon of lemon zest to the batter for extra brightness.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg