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.
- 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 See How It's Made
- Preheat oven to 190c, 375f, GM 5.
- Prepare a 7" cake tin.
- Sift flour into a bowl, add the butter and rub in with fingertips.
- Stir in the sugar.
- Cut the rhubarb into small pieces and stir into mixture with chopped dates.
- Add the cinnamon if using.
- Blend together the egg and milk and add to the mixture.
- Pour into the tin and spread to the sides, hollowing the centre slightly.
- Bake on the middle shelf, for 1 hour 15 minutes.
- It's very important to check after 1 hour - every oven is different!