Rhubarb and almond loaf

Preheat the oven to 170°C/325°f/Gas 3, then grease the loaf tin with butter and dust with flour.

Pop the rhubarb in a saucepan with butter, sugar and 50ml of water. Cook on a medium heat, taking care to stir frequently, until the rhubarb softens. Remove the sauce pan from the hob and set aside to cool completely.

Meanwhile, use a hand held mixer too cream together the butter and sugar until light and fluffy. Gradually add the eggs one at a time until well combined.

Sieve the flour, baking powder, ground almonds, cinnamon and ginger and then add this mixture to the creamed butter and eggs followed by half the milk. Mix well; add the remaining dry ingredients and then the rest of the milk. Stir in the stewed rhubarb, ensuring it’s evenly mixed into the batter, pour into the loaf tin and scatter the flaked almonds on top. Transfer to the oven for 50-60 minutes. When cooked, the sponge should be firm to the touch. Allow the loaf to cool shortly in the tin or turn out onto a wire rack to cool fully before slicing.