(slightly adapted from an old Coop Magazin)
350g rhubarb (we used 400g)
165g flour, plus 2 extra tablespoons (we used spelt flour)
150g brown sugar
1/2 sachet baking powder
a pinch of salt
1 tablespoon powdered ginger
1 tablespoon sunflower oil
3 tablespoons coarse rolled oats
3 tablespoons porridge oats
1 large egg
60g ground almonds (had none, used ground hazelnuts)
icing sugar, for dusting
Preheat the oven to 180°C. Line a 26cm cake tin with parchment paper, grease it with the oil and scatter the porridge oats onto the base.
Wash the rhubarb, peel and cut it into 2cm pieces. Mix with the two tablespoons flour. Mix the 165g flour with sugar, baking powder, coarse oats, salt and powdered ginger. Slowly melt butter in a small saucepan. Mix the melted butter with the milk, add the egg and mix well. Add to your flour mixture and mix fast with your electric handmixer until well blended. Add ground almonds and rhubarb. Mix well.
Fill your batter into the prepared cake tin, smoothen a bit with your ladle and bake for about 60-70 minutes (60 was fine with my oven). Let cool, dust with icing sugar before serving.