Rhubarb And Date Cake - cooking recipe

Ingredients

170 g self-raising flour (1 cup)
100 g margarine (or butter)
120 g caster sugar (almost 1 cup)
250 g rhubarb (about 6 sticks)
120 g chopped dates (about 12 dates)
1 large egg
4 tablespoons milk (roughly)

Preparation

Preheat oven to 170c degrees.
Grease and line a 20cm cake tin.
Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
Bake for 35 minutes or until golden on top.
Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.