Preheat the oven to 170℃fan/190℃/375℉/Gas 5. Grease and line the base of a 900g or 2lb loaf tin.
Cut a few short lengths of rhubarb and the rest diced.
Beat the butter and sugar together in a mixer until pale and fluffy.
Add the eggs, one at a time beating well after each one. Add a tbsp of the flour with each egg to prevent curdling.
Add the ginger, flour and milk, and gently mix together. Fold in the diced rhubarb and pour into the prepared tin. Level the top and place the short lengths of rhubarb on top. Sprinkle with brown sugar and bake in the oven for 1 hour until golden and cooked through.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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