How to Make
Click steps as you go along to mark them as complete
Heat the oven to 200C/180C fan/gas 6
Put the rhubarb in a roasting tray and toss well with the sugar. ginger & lemon. Roast for 15 minutes until soft. Set aside.
Turn the oven to 170C/150C/gas 3 1/2
Meanwhile, make the struesel topping. Rub the butter into the flour in a mixing bowl, using your fingers, until it looks like fine crumbs.
Stir in the oats and sugar then set aside.
For the cake, put the butter and sugar into another mixing bowl and using an electric mixer, beat on a medium speed until light and fluffy.
Whisk in the beaten eggs a little at a time then, using a large metal spoon, fold in the remaining cake ingredients using a figure of eight motion.
Spoon half the cake batter into the prepared tin, then sprinkle with half the struesel.
Pat the rhubarb dry on kitchen paper, arrange half on top, then top with the rest of the cake mix and smooth over.
Sprinkle with most of the remaining struesel and top with the remaining rhubarb.
Finally, sprinkle over the last of the struesel.
Bake for 1 hour, then cover with foil and cook for another 55-60 minutes until the sponge is cooked through and the struesel topping is golden.
Leave to cool in the tin on a wire rack for 20minutes then serve with cream, custard, thick yogurt or creme fraiche.