For the stewed rhubarb:

  • 250g fresh rhubarb
  • 50g caster sugar
  • 20g butter

For the cake:

  • 190g butter
  • 190g caster sugar
  • 3 large eggs
  • 140g plain flour
  • 1 tsp baking powder
  • 50g rolled oats
  • 3 knobs of stem ginger (in syrup)
  • 1 tbsp ginger syrup


  1. Cut the rhubarb into 1.5cm chunks and stew gently in the butter and sugar until softened but still holding together. Put to one side to cool.
  2. To make the cake, cream the butter and sugar together and beat until pale and light. Add the eggs one at a time, beating to combine. Mix in the our and baking powder then fold in the oats and the cooked rhubarb, reserving the juice.
  3. Spoon the mixture into a lined 2lb loaf tin and bake at 170oC for 50-60 mins until the top is golden brown and a skewer comes out clean when you insert it in the cake.
  4. Combine the tablespoon of ginger syrup with the rhubarb cooking syrup, drizzle over the cake and allow it to sink in before turning the cake out.
  5. This is delicious as a pudding, too, served warm with crème fraiche topped with chopped stem ginger.