A Cornish girl's food adventures

Rhubarb and green tea loaf


I couldn’t help myself. I have to squeeze in another rhubarb recipe before the season is over. The plant in my garden still seems to be building up its strength after a few years of neglect whilst we were living in the States so it’s not quite up to being harvested yet. But that can’t hold back my rhubarb love, there’s always a new recipe brewing in the back of my mind!
I’ve adapted my yoghurt cake recipe (again) for this one. It’s such a wonderfully versatile batter and it’s never let me down. It always produces a lovely soft cake which isn’t too rich or too sweet. I’ve reduced the sugar in this one a bit to account for the rhubarb and you may want to adjust the amount of matcha to suit your own tastes.


150g rhubarb
250g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
100g sugar + 1-2 tbsp extra
75g butter (melted and cooled)
150g plain yoghurt/skyr
2 eggs
6 tbsp milk
2 tsp matcha powder (or to suit your own tastes)

Pre-heat your oven to 190°c and line a loaf tin with baking paper. Wipe the rhubarb with some damp kitchen paper and slice into 1 cm pieces. Toss them in 1 -2 tbsp of sugar and place in a baking dish. Roast the rhubarb in the oven as it pre-heats until it is nice and tender and then set aside to cool.
Sift together the flour, baking powder and bicarbonate of soda. Whisk in the salt and sugar and make a well in the centre.
In a separate bowl or jug whisk together the butter, yoghurt, eggs, milk and matcha until it is really smooth and well blended.

Add these wet ingredients to the dry ones and briefly fold it in, so that the mixture is just combined. Finally fold through the roasted rhubarb. Pour the batter into the prepared loaf tin and smooth off the top. Bake the cake for around 45 minutes. If it starts to brown a little too much then simply cover the top with a piece of foil. Test that the cake is baked right through by inserting a skewer into the middle, it should come out clean if it’s done. Remove from the oven and leave it in the tin to cool for 10 minutes before turning it out onto a wire rack to cool completely.

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