It's been a couple of months, but now I'm back on the Gluten Free Ratio Rally wagon! This month Brooke from B & The Boy is hosting and we're baking up tea bread. From the research I did, I learned that tea bread is very similar to a quick bread but with fewer eggs and only slightly sweetened. It's also best served on the same day it's baked, of course, with some tea. My favorite pairing with this particular bread? Darjeeling. For my ratio, I ended up with 6 parts flour, 5 parts milk, 1 part egg, 1 part sugar, and 1 part butter (fat).
Since I've been going on a total rhubarb frenzy recently (which you've likely noticed if you follow me on instagram), I decided I had to make a rhubarb tea bread. My final version, the one in the above photo, was actually made with rhubarb stalks from our edible garden - so that feels pretty good. I pumped up the flavor with vanilla and my other all time favorite, meyer lemon zest.
Make sure to check out everyone else's recipes too! I've included links to their tasty tea breads at the bottom of the post.
Rhubarb Tea Bread
Start heating your oven to 350 degrees.
Line a loaf pan with parchment paper.
In a small bowl, toss the rhubarb slices with the 1/4 of sugar and set aside.
In the bowl of a stand mixer (or a large bowl), whisk together the flour, remaining sugar, baking powder, salt, and vanilla bean powder.
Add the goat milk, melted butter, egg, and lemon zest and with the paddle attachment, mix on medium speed until well combined.
Pour the batter into the loaf pan and bake for about 1 hour, or until a stick inserted into the middle comes out clean.
Allow to cool before serving.
Makes 1 loaf.