RHUBARB AND GINGER CAKE

I have had the same 3 crowns of rhubarb for over 30 years . They are the most amazingly reproductive plants . I never waste the fruit . Preheat your oven to 180 deg C . Grease and line a 9"/ 23 cm square pan . Mix together 1 and 1/2 cups of plain flour with 1 dsp of baking powder , then add 3/4 cup of softened butter / marg , 3/4 cup of castor sugar , 3 lightly beaten eggs and 1 tsp of vanilla extract . Now beat until the mixture is light and smooth . Pour the flour mixture into the prepared pan and smooth the mixture with the bake of a spoon. Slice 200gm of trimmed rhubarb stalks into 1 cm ( 1/2 inch ) slices . Stir 1 tbs of cornflour through the sliced rhubarb then add add 2 tbs of finely chopped preserved ginger . Sprinkle this mixture over the top of the cake mixture . Bake in the preheated oven for 50 - 60 minutes or until the cake is risen ,firm and golden . Let cool in the pan for 10 minutes then turn out to cool completely on a wire rack . For the icing mix 3 tbs of icing sugar with 1 tbs of glucose syrup until smooth , then drizzle over the cake , let before slicing into squares or bars .