Tag: Rhubarb and Date

Rhubarb & Date Cake – 2

Many years ago I had been talking with my old school friend who lives in Leeds and she told me her husband made a lovely rhubarb cake with the rhubarb they have growing on their allotment.

So, I tried it out and it was indeed lovely!

Recently she mentioned a cake she called “Crusader Day” Cake and sent me the recipe.

I found it was nearly the same recipe but had extra Demerera on the top – so I made it again.

The Demerera made a nice crunchy topping.

Ingredients

  • 340g plain flour
  • 1 teaspoon baking powder
  • 170g  butter
  • 230g granulated sugar
  • 450g rhubarb, chopped into small cubes
  • 230g stoned dates, chopped into small pieces
  • 3 eggs
  • 120ml milk (either whole or semi skimmed)
  • *
  • 2 & 1/2 tablespoons of Demerera sugar

Method

  • Preheat the oven to GM 5 – 190°C
  • Line the base of a 23cm round spring-form or loose bottomed tin with baking paper.
  • Or use a cake liner.
  • Place the chopped rhubarb and dates into a bowl.
  • Place the flour and baking powder into another bowl.
  • Cut the butter into cubes and rub it into the flour using your fingertips until you have a mixture that resembles breadcrumbs.
  • 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.
  • *
  • Sprinkle the Demerera sugar evenly over the top of the cake.
  • Bake for approximately 1 – 1 & 1/4  hours or until a skewer inserted into the cake comes out clean – best check on it after an hour and cover top if necessary to prevent burning.
  • 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

Although the cake keeps well, I think it is best eaten when fresh as then the rhubarb taste is strong and the cake delicious.

Crown china tea plates – no pattern named.

Option – This cake is quite big for the 23cm – I would tried it again in a 26cm diameter tin. I used 3 eggs and 3 tablespoons of demerera sugar.