This gorgeous moist and fruity cake can be served with tea or coffee or as a lovely seasonal dessert.

Serves 6-8

Ingredients

50g butter

250g brown sugar

350g rhubarb, trimmed and cut into 2cm
chunks

200g plain flour

1 tsp baking powder

½ tsp salt

¼ tsp bicarbonate of soda

2 eggs

200ml buttermilk

75ml sunflower oil

1 generous tsp of grated ginger

Preheat the oven to 180ºC. Melt the butter in a medium-sized ovenproof frying pan (measuring 25cm in diameter), stir in half the sugar and cook over a gentle heat for about five minutes. Add the rhubarb ? there's no need to stir ? and remove from the heat and set aside.

Sieve the flour, baking powder, salt and bicarbonate of soda into a bowl. In a measuring jug or small bowl whisk the eggs and add the remaining brown sugar, the buttermilk, oil and ginger. Mix together, then pour into the dry ingredients and whisk to form a liquid batter. Pour this over the rhubarb in the pan and place in the preheated oven and bake for 30 minutes or until the cake feels firm in the centre.

Cool for five minutes. Serve warm or at room temperature with softly whipped cream.