Rhubarb and Almond Loaf Cake

|Turn your spring rhubarb into a delicious rhubarb and almond loaf cake!|rhubarb|5 rhubarb stalks chopped into 2cm pieces70g caster sugar20g unsalted butter190g unsalted butter softened plus extra for greasing140g plain flour1190g caster sugar3 eggs1 teaspoon baking powder50g ground almonds1 teaspoon cinnamon1 teaspoon ginger25ml whole milk100g stewed rhubarb15g flaked almonds|Preheat oven to 170C (325F) Gas mark 3. Grease loaf tin with butter and dust with flour.Place rhubarb in saucepan with sugar butter and 50ml (1 3/4fl oz) of water. Cook on a medium heat stirring frequently until rhubarb softens. Remove pan from hob and set aside to cool completely.Using a hand-held electric whisk or freestanding mixer with paddle attachment cream butter and sugar together until pale and fluffy. Add eggs one at a time mixing well on a medium speed.Sift together flour baking powder ground almonds cinnamon and ginger then add half the mixture to the creamed butter and eggs followed by half the milk. Mix well after each addition. Add the remaining dry ingredients and rest of the milk.Stir in the stewed rhubarb so it is mixed evenly. Pour into prepared loaf tin and sprinkle flaked almonds on the top.Bake in the middle of the oven for 50-60 mins. When cooked the sponge should be firm to the touch or a skewer inserted to the middle should come out clean. Allow loaf to cool for a while before turning out onto a wire rack to cool completely.|20.00 minutes|8|https://www.permaculture.co.uk/readers-solutions/rhubarb-and-almond-loaf-cake