Seasonal local food recipe No.358 – Rhubarb and date loaf cake
This is one of those popular recipes passed on by a relative or family friend. Can’t remember! It has the virtue of using much less sugar, as the dates provide added sweetness. It’s really easy to make with the rhubarb in this week’s veg boxes.
Serves 8
Preparation time: 10 minutes
Cooking time: 30-45 minutes
Ingredients
225g rhubarb
85g butter
170g self-raising flour
110g sugar + 1tsp extra
110g (about 12) stoned dates, chopped
1 large egg
4 tbsp milk
Method
Heat the oven to 190C/gas mark 5. Grease and line a 450g loaf tin.
Chop the rhubarb into 1cm dice. Rub the butter into the flour and stir in the sugar, the rhubarb and dates. Mix in the beaten egg and milk. Scrape the thick mixture into the tin, hollowing out a shallow trough along the middle. Sprinkle with the extra 1tsp sugar.
Bake for 1.5 hours. Allow to stand for five minutes before turning out of the tin to cool.
