Pat's Fab Rhubarb & Date Cake!

READY IN: 1hr 20mins
Recipe by Tina and Dave

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!!

Top Review by Kiwi Heather

I didn't think the date went with the rhubarb - sultanas might be better. And it is a small cake. I wanted to use my usual 22cm ring tin so I went ahead and of course it ended up a bit like a pancake. That isn't the fault of the recipe. You might like to make more mixture but I didn't as I wasn't sure if I would like the cake. In fact the texture was a bit doughy. I did use thawed rhubarb which might have made a difference, although I did drain off the liquid. Anyway I am not going to make the cake again.

Ingredients Nutrition


  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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