• 450 g diced rhubarb
• 1 c brown sugar
• 1 egg
• ½ c oil
• 1 ¼ c flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ½ c crystallised ginger

Preheat the oven to 160 c and grease and line a 20 cm spring form tin. Sprinkle the sugar over the diced rhubarb and leave for about 15 minutes.

Beat the egg and oil together and then mix with the rhubarb. Add the flour, soda and gingers. Stir until combined. Bake for about an hour or until a skewer comes out clean when tested. Serve with whipped cream, custard, yoghurt or icecream (or all of the above!)