LOCATION: Recipes >> Breads Quick >> Rhubarb Date
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Rhubarb Date
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Rhubarb and Date Bread
225 g rhubarb, chopped
50 g butter, softened
225 g plain flour
1 tablespoon baking powder
175 g dates, stoned and finely chopped
1 egg, beaten
4 tablespoons milk
Wash the rhubarb and cook gently in just the water clinging to the
pieces until you have a puree. Rub the butter into the flour and
baking powder until the mixture resembles breadcrumbs. Stir in
the rhubarb, dates, egg and milk and blend together well. Spoon
into a greased and lined 900 g loaf tin and bake in a preheated
oven at 190 C / 375 F / Gas 5 for 1 hour until firm to the touch.
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