Rhubarb pound cake and black tea cream

*Note: 1001teafacts.com contains paid advertising and contextual affiliate links where a commission (at no cost to you) is received for sale of products linked in a post. I partner with brands and products that I am passionate about and appreciate your support in making this blog possible!

Rhubarb is a deep red-colored, celery looking like vegetable with tart flavor, often mistaken for a fruit. It is usually found in many sweets and desserts, especially in pies. Here, I will share with you the most exotic rhubarb recipe you could have ever imagined of!

While looking a good recipe for a rhubarb dessert to accompany a nice cup of strong black tea, I found this amazing recipe for a rhubarb pound cake. This pound cake is nothing like the ones you had before. It not only contains rhubarb, but also orange zest and cardamon giving it a unique, warm flavor. To put the cherry on the cake, instead of a boring buttercream frosting this recipe comes with a cream flavored with fragrant black tea!


For the Black Tea Cream:

  • 1 cup heavy cream
  • 1 tbs sugar
  • 1 tablespoon loose-leaf black tea, plus more for garnish

For the Rhubarb Pound Cake (for 1 loaf):

  • Unsalted butter, softened, for greasing
  • 1½ cups, plus 1 tablespoon, all-purpose flour, plus more for dusting
  • 1½ cups rhubarb, cut into ½-inch pieces
  • 1 cup sugar
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 1 teaspoon orange zest, finely grated
  • ½ cup olive oil
  • ½ teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt


  1. For the black tea cream: In a bowl, combine the heavy cream and black tea, and chill for at least 4 hours or preferably overnight.
  2. For the rhubarb pound cake: Grease a loaf pan (8½-by-4½-inch) with the butter and dust it with flour. Place a rack in the center of the over and preheat to 350°.
  3. Put the rhubarb with 1 tablespoon of flour in a mixing bowl; set aside.
  4. In a large bowl, whisk together the yogurt, eggs, sugar, orange zest, olive oil and vanilla.
  5. In another bowl, sift the 1½ cups of flour, baking powder and cardamom together, then stir in the salt.
  6. Slowly mix the dry ingredients into the wet ingredients. Fold the rhubarb into the batter gently.
  7. Pour the batter into the prepared loaf pan.
  8.  Bake the cake until the top is golden brown and an inserted toothpick comes out clean (about 50 minutes to 1 hour).
  9. Remove the tea leaves from the cream using a fine-mesh strainer. With a spatula, press down on the tea to release any remaining liquid; discard the tea leaves. Using a stand mixer or a hand mixer, whip the cream, adding the tablespoon of sugar, until soft peaks form.
  10. Serve the pound cake with the cream and garnish with crumbled black tea.