5 oz / 140g butter
7 oz / 200g soft brown sugar
4 pieces of stem ginger in syrup, chopped
7 oz / 200g spelt flour
2 tsp baking powder
14 oz / 400g slender rhubarb stems
Caster sugar to finish
Heat the oven to 180 degrees C or 350 degrees F. Line a cake tin about 7”x11” / 14cm x 27cm with baking parchment.
Melt the butter and stir in the soft brown sugar.
Allow to cool slightly then mix in the eggs, ginger, flour and baking powder. Scrape the mixture into the lined tin and spread out.
Trim the rhubarb to fit the tin lengthways and lay over the top of the mixture, packing in as many stems as you can.
Bake for 35-45 minutes until the cake is risen, golden and cooked through.
Brush with some syrup from the ginger jar, dredge well with caster sugar and allow to cool in the tin.
(Recipe retrieved from www.telegraph.co.uk)