Rhubarb and Ginger Cake

Ingredients

 * 1 1/2 1b or 600 g fresh rhubarb
 * 4 oz or 100 g butter
 * 3 oz or 75 g sugar plus extra for sprinkling
 * 2 free-range eggs
 * 4 oz or 100 g flour
 * 1 tsp or 5 ml ground ginger

For the topping:


 * 3 oz or 75 g butter
 * 4 oz or 100 g flour
 * 2 oz or 50 g sugar
 * icing sugar to finish

Directions

 * 1) Preheat the oven to 180C/350F/Gas mark 4.
 * 2) Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk.
 * 3) Rinse and chop into 1in/2cm chunks.
 * 4) Cream the butter and sugar together and when light and fluffy add the eggs one at a time heating well.
 * 5) Fold in the flour and the ground ginger.
 * 6) Spoon the mixture into a greased and lined 8in tin.
 * 7) Cover with the prepared rhubarb and sprinkle with sugar.
 * 8) Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the sugar.
 * 9) Spoon over the rhubarb.
 * 10) Bake for 3/4 hour until firm and springy to the touch.
 * 11) Allow to cool and dust with icing sugar before serving.