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Rhubarb Cake

225 g wholemeal flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
3 tablespoons clear honey
175 g sultanas
2 eggs
150 ml milk
225 g rhubarb, chopped
2 tablespoons demerara sugar

Blend all the ingredients except the rhubarb and sugar. Stir in
the rhubarb and spoon into a greased and floured 20 cm cake tin.
Sprinkle with the sugar. Bake in a preheated oven at 180 C / 350
F / Gas 4 for 45 minutes until firm. Leave to cool in the tin for
10 minutes before turning out.

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