4oz/125g sugar or honey
8oz/225g Grown in Totnes wholemeal wheat flour
4 sticks rhubarb, chopped
2 tsp mix spice
2 tsp ground ginger
20z/50g flaked almonds
Cream butter and sugar, then gradually add the eggs and then fold in the flour + spices.
Place half of the mix in a greased and lined 9×4” (23cm x 10cm) loaf tin. Arrange half the rhubarb on top, spread remaining cake mix on top and sprinkle remaining rhubarb and sprinkle with flaked almonds.
Bake at 180C/350F/gas 4 for about 45 mins until the top is firm and an skewer inserted in the centre comes out cleanly.