65g brown sugar
300g rhubarb
125g butter
125g brown sugar
2 large eggs
220g self raising flour
2 teaspoons ground ginger
3/4 table spoons of milk
Line the base of a 9 inch cake tin and grease the sides, if using a loose bottomed tin, line really well to prevent butter and juice leaking. Preheat the oven to gas mark 4.
Cream together the 65g of butter and 65g brown sugar and spread it over the base of the tin. It doesn't have to be perfectly even.
Cut the rhubarb into 2-3 cm batons. Split it down the middle if they are thick stems. Spread the rhubarb over the butter and sugar, or arrange in a pattern.
Fold in the flour and the ginger and add the milk gradually until you have a dropping consistency. Spread the mixture over the rhubarb.