Rhubarb and ginger is a great combo. Last year, some of my surplus rhubarb
went to a nabe' who gave me some rhubarb and ground ginger jam. When I saw
this recipe from WP I had to try it and it's fantastic hot or cold -
http://preview.tinyurl.com/qg8acx
Some of the blog comments attached to the post, suggest using more rhubarb
and I would agree. As you see from the pics, my ancient 7" x 4" tin
struggled to cope with this recipe. They recommend 9", so ordered for next
time, perhaps increasing to 1.5lb rhubarb but keeping the sugar at 8oz. The
buckle has a nice brown sponge finish to top and sides, with a slightly
sticky center.

The recipe uses ground ginger in the cake and candied ginger for a crunchy
topping. They suggest after cooking that the buckle be turned upside-down. I
guess this is to make easier cutting. Not so sure about this, as you see
from my photos, they base looks quite pale, I don't think it's undercooked,
could be the large element of buttermilk migrating south. Perhaps the new 9"
dia x say 3" high, may give a browner base?? I used 1 tbsp of lemon juice to
regular milk as a b/m substitute. Anyway do try it, if you like sweet/sharp
with ginger contrasts.
http://s222.photobucket.com/albums/d...t=1325a5d4.pbw