Date and Rhubarb Cake
Over a year ago
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Ingredients
- 6 oz Flour
- 1 ½ tsps Baking powder
- 3 oz Margarine
- 4 oz Brown sugar
- 8 oz Rhubarb. cut into 2 cm lengths
- 4 oz Stoned dates
- 1 Large egg
- 4 tbsps Milk
Accompaniment
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Description
A favourite of my mother-in-law. Great to make when there is a glut of rhubarb in the early summer. Is really nice as a pudding served with custard.
Method
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1
Line a 10 x 8 inch baking tin with silicone paper. Sift baking powder with flour. Rub fat into flour and stir in sugar. Stir in rhubarb and dated and bind together with the egg beaten into the milk. Turn mixture into tin. Bake until cooked. Remove from tin and cool on rack. Cut into squared when cool.
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Flour type not stated but I used plain. Oven temperature also not stated but cooked on gas mark 4 and kept in for 50mins.This is a beautifully moist cake and really delicious!!!