• >
  • Recipes
  • >
  • Rhubarb Barm Brack

Rhubarb Barm Brack

Copyright 1999 Clarissa Dickson-Wright
Show: Two Fat Ladies Episode: A Day at the Races
TOTAL TIME: 7 hr 55 min
Prep: 25 min
Inactive Prep: 6 hr
Cook: 1 hr 30 min
YIELD: 10 servings
LEVEL: Easy

ingredients

  • 6 ounces soft brown or castor sugar
  • 10 ounces currants or mixed dried fruit
  • 2 ounces chopped mixed citrus peel
  • 1 pint freshly made tea, cooled and strained
  • 1 egg, beaten
  • 2 ounces butter, softened
  • 12 ounces wholemeal flour
  • 1 level teaspoon baking powder
  • 1 level teaspoon mixed spice
  • 2 pounds rhubarb, cut into 1-inch pieces
  • 1 teaspoon sugar
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Put the sugar, dried fruit, and peel into a bowl and pour on the tea. Cover and leave to stand for at least 6 hours.

Add the beaten egg and softened butter to the fruit mixture and stir in Sift in the flour, bicarbonate of soda and spice, and beat until smooth. Put into a greased and lined 2-pound loaf tin. Bake in a preheated 350 degree oven for 1 to 1/2 hours or until well risen and firm to the touch. Turn out onto a wire rack and cool.

Put the rhubarb into a non-metallic saucepan with the 1 teaspoon sugar and a small amount of water. (If you do not want to use sugar with the rhubarb, a piece of angelica stalk will remove tartness from the fruit.) Poach the rhubarb for just a few minutes as you want to keep the pieces whole. Drain.

Pour the rhubarb over the tea bread (you could also pour the juice from the rhubarb over the top just before serving). Top with fresh cream, whipped if you prefer. As with all tea breads, it can also be eaten spread liberally with butter.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 2 reviews

  • on January 02, 2013

    Flag

    Agree with First reviewer- a recipe that you can adapt to what is in season. Its kinda similar to a Dundee Cake without all the fuss.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 25, 2012

    Flag

    This was wonderful! Great flavor and easy to make. I couldnt find candied peel this time of year so I made my own. This bread reminds me of a cross between a fruit cake and tea bread. Perfect for Good Friday.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How