We’ve used a square cake pan and used the rhubarb to form a grid pattern on the cake. Choose rhubarb with even-sized, very pink stalks, or buy two bunches so you can select even stalks.
1.Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm square cake pan; line base and sides with baking paper, extending the paper 5cm over the top.
2.Arrange rhubarb on base of pan, in a single layer, in a grid-like pattern. Sprinkle ginger over rhubarb; drizzle with cordial.
3.Beat ½ cup of sugar with egg yolks in a small bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Add oil, buttermilk and vanilla; beat on low speed until just combined. Fold in flour and hazelnut meal until just combined.
4.Beat egg whites in a clean small bowl with an electric mixer on high speed until soft peaks form. Gradually add remaining sugar and cream of tartar, beating until firm peaks form. Fold one-third of the egg white mixture into cake mixture; fold in the remaining egg white mixture. Pour mixture over rhubarb.
5.Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan; it will shrink slightly. Turn cake out onto a plate.
6.Serve cake with thick cream for morning or afternoon tea, or warm with custard or ice-cream for a dessert, if desired.
Suitable to freeze. Not suitable to microwaveNote