Sweet bread loaf with rhubarb puree and finely chopped dates mixed-in.
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RHUBARB AND DATE BREAD
8oz rhubarb, chopped
8oz plain flour
1 tbsp baking powder
6oz dates, stoned and finely chopped
1 egg, beaten
4 tbsp 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 till it looks like fine breadcrumbs. Stir in the rhubarb, dates, egg and milk and mix together well. Spoon into a greased and lined 2lb loaf tin and bake in a preheated oven at 190/Gas 5 for 1 hour until firm to the touch.
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