Having never used Rhubarb in baking this is a first for me; I remembered seeing this cake on Antonia’s Food Glorious Food Blog (a great blog and worth visiting) and also more recently in my latest edition of BBC Good Food magazine. For me it jumped out as the ideal choice for my first rhubarb based bake. The ginger sponge is a light version of the old-fashioned gingerbread. The edition of rhubarb brings a wonderful moistness to the cake. This cake can be served with tea or even better, our plan for this evening, is to serve with a big dollop of custard. Rhubarb and custard with the spice of ginger, mmmm.