for 1 loaf tin, 10 x 30 cm
- 1 tablespoon Oil (to grease the baking tin)
- 2 tablespoons Oats
- 12 ounces Rhubarb (peeled and cut into 2 cm long pieces)
- 2 ⅘ cups All purpose flour
- 0.333 cup wholemeal Spelt flour
- 1 cup sugar (scant)
- 1 tablespoon Baking powder
- 1 teaspoon Ginger powder
- 1 cup butter (scant)
- ⅜ cup milk
- 4 eggs
- 0.333 cup Almond flour
- powdered sugar
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a loaf tin with oil and sprinkled with oats.
Mix the rhubarb with 2 tbsp flour and set aside.
Mix together the remaining flour, wholemeal flour, sugar, baking powder, ground ginger and a pinch of salt. Melt the butter slowly in a pot and mix with the milk. Add the eggs and beat well. Add the wet ingredients to the dry ingredients and quickly stir into a smooth cake mixture. Finally stir in the almonds and the rhubarb and transfer to the prepared baking tin.
Bake low in the oven for 45-50 min. Test with a wooden stick to see if it is done. Remove from the oven and leave to rest in the tin. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar.