1.Heat the oven to 190C. Grease and line a 450g loaf tin.
2. Chop the rhubarb into 1cm dice.
3. Rub the butter into the flour and stir in the sugar, the rhubarb and dates.
4. Mix in the beaten egg and milk.
5. Scrape the thick mixture into the tin, hollowing out a shallow trough along the middle.
6. Bake for 1.5 hours. Allow to stand for five minutes before turning out of the tin to cool.
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