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
- 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.
- 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°.
- Put the rhubarb with 1 tablespoon of flour in a mixing bowl; set aside.
- In a large bowl, whisk together the yogurt, eggs, sugar, orange zest, olive oil and vanilla.
- In another bowl, sift the 1½ cups of flour, baking powder and cardamom together, then stir in the salt.
- Slowly mix the dry ingredients into the wet ingredients. Fold the rhubarb into the batter gently.
- Pour the batter into the prepared loaf pan.
- Bake the cake until the top is golden brown and an inserted toothpick comes out clean (about 50 minutes to 1 hour).
- 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.
- Serve the pound cake with the cream and garnish with crumbled black tea.