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Rhubarb and Earl Grey Tea Loaf with Lemon Glaze

A close-up of a slice of Rhubarb and Earl Grey Tea Loaf, showing pink rhubarb pieces and a white glaze.
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Bake a moist tea loaf combining tart rhubarb and fragrant Earl Grey tea, finished with a bright lemon glaze. This recipe is perfect for afternoon tea.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 Earl Grey tea bags
  • 1 cup chopped fresh or frozen rhubarb (about 4 ounces)
  • 1 tablespoon all-purpose flour (for coating rhubarb)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. Heat the milk in a small saucepan until just simmering. Remove from heat, add the two Earl Grey tea bags, cover, and let steep for 15 minutes. Squeeze the tea bags gently to extract liquid and discard them. Let the milk cool slightly.
  3. In a medium bowl, whisk together the 1 cup flour, baking powder, and salt. Set aside.
  4. 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.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the steeped Earl Grey milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Toss the chopped rhubarb with 1 tablespoon of flour. This helps prevent the fruit from sinking during baking. Gently fold the floured rhubarb into the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf.

Notes

  • If using frozen rhubarb, do not thaw before tossing with flour and adding to the batter.
  • For a stronger bergamot scent, you can finely chop the tea leaves from one bag and add them directly to the dry ingredients, in addition to steeping the other bag in the milk.
  • This loaf cake pairs well with a cup of hot Earl Grey tea.

Nutrition

Find it online: https://cravybite.link/rhubarb-and-earl-grey-tea-loaf/