Rhubarb and Date Cake

Name: Rhubarb and Date Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 25 slices roughly, 12-24 serving(s)
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)

Submitted by Cabnolen

"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."

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Ready In:: 45mins
Ingredients:: 7
Yields:: 25 slices roughly
Serves:: 12-24

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

Preheat oven to 170c degrees.
Grease and line a 20cm cake tin.
Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
Bake for 35 minutes or until golden on top.
Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.