Rhubarb and date cake
The CCD?s (Caked Crusader?s Da) rhubarb plant has sprung into action just at the same time I came across this recipe. Nature really knows what it?s doing!
Ingredients
340g plain flour1 teaspoon baking powder
170g unsalted butter, straight from the fridge
230g caster sugar
450g rhubarb, chopped into small cubes
230g stoned dates, chopped into small pieces
2 eggs
120ml milk (either whole or semi skimmed)
Optional: extra sugar to sprinkle on top
Method
Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.
Line a 23cm round springform tin with baking paper.
Place the flour and baking powder into a bowl.
Cut the butter into cubes and rub it into the flour using your fingertips until you have a mixture that resembles breadcrumbs. You can also achieve the same result using a stand mixer or food processor.
Stir in the sugar.
Stir the chopped rhubarb and dates into the mixture.
Combine the eggs and milk in a jug and beat a little; stir into the cake mix until well combined.
Spoon the batter into the prepared cake tin and level the surface.
If using, sprinkle 2-3 tablespoons of sugar on the top of the cake.
Bake for approximately 1 - 1½ hours or until a skewer inserted into the cake comes out clean ? best check on it after an hour. Mine took 1 hour 15 minutes.
Leave to cool on a wire rack until the tin is cool enough to safely handle.
Remove the cake from the tin and leave to cool completely on the wire rack.
Serve in generous slices with thick cream.
Bask in the glory of the wonderful thing you have created.
Eat.
Comments
What a surprise!! I have now made this 5 times. Everyone loves it. I, too, use just a little less sugar, as that's my personal preference. Turning on the oven again!!! Thanks...it's a keeper!
This cake was SO good. I used slightly less sugar, but it was perfectly sweetened and moist and delightful!