Wash the rhubarb and slice it into pieces 1-2 cm long.
Put the rhubarb in a baking pan with 1.5 tablespoons of light brown sugar, cover with foil and bake in a preheated oven at 180°C for approx. 20 minutes, until slightly soft. Allow to cool for ten minutes or so, then prepare the cake mixture.
Preheat the oven to 180°C to bake the cake.
Weigh out 250 g self-raising flour, 175 g of cold butter, and 175 g of light brown sugar and tranafer them to a mixing bowl. Rub the ingredients together with your fingers until it forms the texture of fine breadcrumbs.
Add 2 medium free-range eggs, 1 teaspoon of vanilla bean paste or extract, 1 teaspoon of ground ginger to the mixture and stir well with a wooden spoon until well combined.
Add most of the cooked rhubarb pieces to the bowl and mix in gently. Reserve some to put on top.
Grease and line a 2 lb (900 g) loaf tin. Spoon the cake mixture into the lined tin. Put the reserved rhubarb on top and push it into the cake batter gently.
Bake for 1 hour and 10-15 minutes or until a skewer or cake tester comes out clean from the centre. Cover the cake with foil from 40 minutes to stop the top of the cake and the rhubarb pieces on top browning too much.
Remove the tin from the oven once fully cooked and allow to cool for about 5 minutes. Remove the cake from the tin using the lining paper and leave it to cool fully.
Delicious cold with a cup of tea or warm with custard!