Rhubarb and Date Cake

Well you've all been asking for it, so here you go :-)



Rhubarb and Date Cake

170g GF baking mix
1 tsp baking powder
1/2c canola oil
100g sugar
1tsp vanilla essence
1 large egg
250g Rhubarb (raw, you don't need to precook it at all!)
120g dates
about 4 tablespoons rice milk

Preheat oven to 170c and prepare a 20cm cake tin

Clean rhubarb and cut into 1 inch pieces. Cut up dates into rough pieces.

In a large bowl, sift flour, add oil, sugar, vanilla essence and egg, mix together with a wooden spoon to make a dryish crumbly dough. Add in the dates and rhubarb and stir in, it will appear as if there is not enough batter but don’t worry. Add the rice milk as needed to loosen the batter.



Turn into the cake tin and press in massaging it a bit with a rubber spatula to spread the batter about and flatten it.




Bake for at least 35mins, take care that it is cooked in the middle, press with your finger and check that it springs back. Cool in the tin for 10mins, then on a wire rack.

Freezes well (so my expert cake testers tell me)