Prepare rhubarb and cut into 3cm pieces, place in a bowl
Take juice from lemon and pour over rhubarb. Leave to one side
Make topping – sieve flour and ginger into a mixing bowl, add sugar and butter. Rub in the fat until mixture resemble crumbs. Leave to one side
Beat butter and sugar until soft and fluffy
Beat eggs and vanilla essence
Sieve flour and baking powder on to butter and sugar
Add egg mixture and beat with food mixer until smooth
Gradually fold in half the rhubarb
Pour into prepared tin and level
Scatter remaining rhubarb over the cake mixture
Spoon over the crumble mixture
Bake for 40-50 mins
Leave to cool in the tin for about 15 mins, remove from tin and leave to cool before cutting into squares
Sprinkle with icing sugar and serve with crème fraiche or cream
Raspberries/strawberries/blueberries also work well in this recipe. I don’t usually add the ginger with this fruit as I prefer Cinnamon in the crumble topping with the soft fruits.