Heat the over to 180C
Butter or oil a 23cm cake tin, then sprinkle your Whitworths Golden Caster Sugar over the buttered tin
Place your rhubarb in the cake tin, forming the pattern required
In a bowl, mix your flour, baking powder, bicarbonate of soda, ginger and Whitworths Light Soft Brown Sugar
Melt the butter then add your syrup, ginger chunks and chocolate and mix well
Whisk the eggs and milk in a bowl with the electric beater then whisk into the butter and syrup mixture
Add slowly the flour mixture into the liquid mixture, then pour over the rhubarb, slowly to make sure the rhubarb pieces do not move
Bake for an hour, then leave to cool upside down then remove the tin
