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Available for over a year

Ingredients: • Unsalted butter - 200g, melted, plus extra for the tin • Golden caster sugar 1 tbsp • Rhubarb - 400g, trimmed and chopped into 4cm pieces on the diagonal, (look for bright pink forced rhubarb) • Plain flour 300g, sifted • Baking powder 1 tsp • Bicarbonate of soda ½ tsp • Ground ginger 1 tsp • Soft light brown sugar 200g, sifted • Golden syrup 50g • Stem ginger in syrup 2 balls, chopped into chunks, plus 1 tbsp of syrup from the jar • Eggs 2 large • Whole milk 200ml • Thick clotted cream to serve, if you like Method: STEP 1 Heat the oven to 180C/fan 160C/gas 4. Butter and line a 23cm, deep, round spring-form cake tin, brush the base with 1 tbsp of the melted butter and scatter over the golden caster sugar. STEP 2 Put the cut rhubarb at the bottom of the cake tin in a geometrical pattern, so that it covers the entire base. Press down to ensure total coverage and prevent leaks. STEP 3 Mix the flour, baking powder, bicarbonate of soda, ginger and soft light brown sugar in a bowl, and put to one side. Add the golden syrup, ginger chunks, and ginger syrup into the rest of the melted butter, and mix well. STEP 4 Whisk the eggs and milk in a separate bowl with electric beaters until light and airy, then gently whisk into the butter and syrup mixture. STEP 5 Fold the flour mixture into the liquid mixture until just combined. Pour over the rhubarb and bake for 1 hour or until risen and cooked through. STEP 6 Leave to cool for 10 minutes in the tin, then turn upside down onto a wire rack and remove the tin to cool completely. Serve with a dollop of thick cream, if you like.