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Rhubarb Pound Cake with Black Tea Cream

Andy Baraghani
  • 80 minutes
  • Serves 1

INGREDIENTS

1 tbsp

Loose-leaf black tea

1 tsp

Orange, zest

1 1/2 cups

Rhubarb

3

Eggs, large

2 tsp

Baking powder

1/2 tsp

Cardamom, ground

17 tbsp

Granulated sugar

1/2 tsp

Kosher salt

1/2 tsp

Vanilla extract

1/2 cup

Olive oil

1

Butter, Unsalted

1 cup

Greek yogurt, plain

1 cup

Heavy cream

1½ cups, plus 1 tablespoon, all-purpose flour, plus more for dusting