Rhubarb Loaf Cake
Rinse, trim and peel the rhubarb. Cut the rhubarb into small pieces and combine in a saucepan with the ginger, clove, sugar and lemon zest. Add 2 tablespoons of water and simmer on low heat for about 5 minutes while stirring. Remove from the heat and cool.
Preheat the oven to 210°C (approximately 410°F).
Beat the butter and sugar until light and fluffy Then add the salt and gradually mix in the eggs.
Mix the flour and baking powder in a bowl. Sift over the batter and stir until smooth. Fold the rhubarb into the batter.
Grease a loaf pan with butter and spread the batter into the pan. Bake in the preheated oven for about 10 minutes, then reduce the heat to 150°C (approximately 300°F) and bake for another 35 minutes until a toothpick comes out clean.
Cool slighly, release from the pan, cool completely and serve in slices.