serves 8 to 10
For the stewed rhubarb
4 to 5 stalks or rhubarb, choppedinto 2 cm pieces
70g caster sugar
20g unsalted butter
for the sponge
190g unsalted butter,
softened, plus extra for greasing
140g plain flour,
plus extra for dusting
190g caster sugar
3 large eggs
1 tsp baking powder
50g ground almonds
1/2 tsp ground ginger
1/2 tsp cinnamon ginger
25ml whole milk
100g stewed rhubarb
15g flaked almonds
1. Preheat the oven to 170 C (325 F) Gas mark 3 then grease the loaf tin with butter and dust with flour.
2. Place the rhubarb in a saucepan along with the sugar, butter and 50 ml of water.Cook on a medium heat, stirring frequently, until the rhubarb softens, then remove the pan from the hob and set aside to call completely.
3. Meanwhile using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment , cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to insure that everything has been mixed in properly.
4. Sift together the flour, baking powder ground almonds, cinnamon and ginger ,then add half the mixture to the creamed butter and eggs,followed by half of the milk. Mix well after each addition , scraping down the sides of the bowl. Add the remaining dry ingredients and the the rest of the milk.
5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter , then pour into the prepared loaf tin and sprinkle the flaked almonds on the top.
6. Bake in the oven for 50 to 60 minutes. When cooked , the sponge should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter. Allow the loaf to cool for a while in the tin before turning it out on to a wire rack to cool completely.
