I’ve been on a bit of a baking binge. A couple of weeks of eating rather than baking has left me craving the feel of flour between my fingers. So the kitchen has been covered in a faint dusting of flour for most of the weekend. Yet despite this I have a distinct case of “flatness” which even baking isn’t managing to shift. A definite case of post holiday blues has set in to go with the bands of rain that have swept across the garden this weekend.
The upside of this wet weather is that the rhubarb in the garden has done well this year. Usually by now its starting to bolt but the inclement weather has been good for something at least with lots of lush green stalks and no sign of flower heads. In previous years I’ve made crumble and compote out of it but this year I’ve tried something different. I recently came across the British Food Trust website which has lots of interesting British recipes on it including this one for rhubarb and date loaf.
The rhubarb stalks are stewed to start with until they form a purée ( I added a couple of tablespoons of water as it cooked to make sure that it didn’t catch on the bottom of the pan). I blitzed the flour, baking powder and butter together in a food processor until they resembled breadcrumbs and then mixed them with the rest of the ingredients before putting into a loaf tin.
This is definitely more of a bread than a cake – the only sugar in here is through the dates so it isn’t as sweet as banana bread for example. I think it needs to be a bit more moist (I’d add a bit more rhubarb next time) and it could do with some spice (I feel that ginger is needed). But it has the makings of a good tea loaf, particularly when served with a decent dollop of butter and sometimes that’s just what you need.