 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
My bf's aunt's treasured recipe, constantly requested by guests of hers who's tried her famous Rhubarb cake. Cut out from a NZ newspaper, here's the description on the article: This is a recipe given to Marsden Principal Jenny Williams by her mother. Jenny has baked it for the school administration staff and they think it is absolutely delicious. Ingredients:
170 g self-raising flour (1 cup) |
100 g margarine (or butter) |
120 g caster sugar (almost 1 cup) |
250 g rhubarb (about 6 sticks) |
120 g chopped dates (about 12 dates) |
1 large egg |
4 tablespoons milk (roughly) |
Directions:
1. Preheat oven to 170c degrees.
2. Grease and line a 20cm cake tin.
3. Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
4. Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
5. Bake for 35 minutes or until golden on top.
6. Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.
|
|