Third time is a charm! Or in this case a bit of a charmer. The classic tea cake gets a fresh update with the addition of the tart spring fruit that has been the star of the show the last few posts.
This delightful tea cake or loaf as some will plain refer to it is very simple to make and is perfectly light and airy. The flavour of the rhubarb blends really nicely with the buttermilk batter. Perfect for a light snack of the finishing touch on a Sunday brunch.
Rhubarb Tea Cake
1 1/2 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
2 cups chopped rhubarb
1/2 cup chopped pecans
Stir dry indredients together in a medium mixing bowl. In electric mixer whisk together wet ingedients and sugar on low speed. Stir flour mixture into wet ingredients. Once combined stir in rhubarb and pecans.
Pour batter into greased loaf pan. Bake at 350 degrees for 65 to 70 min. Cool for 10 min in pan, then remove to wire rack.
1 cup icing sugar
4-5 tsp lemon juice
In a small bowl whisk icing sugar and lemon juice together until till well combined and smooth. Pour over cooled loaf (should still be slightly warm) let set.
* Note the icing is completely optional, I like to serve mine without icing and we butter the slices just as you would a zucchini loaf.
Thank you for reading guys and the last installment in the world of rhubarb is coming soon along with some Easter goodies.