Pat's Fab Rhubarb & Date Cake! |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe was given to me by my Mum's friend Pat. She'd made it to serve at their horticultural fair and I thought it was delicious! The rhubarb and dates compliment each other perfectly. Please note that if you use a larger pan then you will end up with a different textured cake from this!! Ingredients:
1 cup self-rising flour |
6 tablespoons butter |
1/2 cup soft brown sugar |
230 g rhubarb |
115 g dates, weight after stoned and chopped |
1 teaspoon cinnamon (optional) |
1 large egg |
4 tablespoons milk |
Directions:
1. Preheat oven to 190c, 375f, GM 5.
2. Prepare a 7 cake tin.
3. Sift flour into a bowl, add the butter and rub in with fingertips.
4. Stir in the sugar.
5. Cut the rhubarb into small pieces and stir into mixture with chopped dates.
6. Add the cinnamon if using.
7. Blend together the egg and milk and add to the mixture.
8. Pour into the tin and spread to the sides, hollowing the centre slightly.
9. Bake on the middle shelf, for 1 hour 15 minutes.
10. It's very important to check after 1 hour - every oven is different!
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