📖 Instructions

1. Preheat your oven to 350°F (175°C). This step is crucial to ensure that the loaf bakes evenly. A preheated oven provides consistent heat, preventing the cake from sinking in the middle or becoming too dense.
2. Grease and flour a 9x5 inch loaf pan. This prevents the loaf from sticking to the pan and makes it easy to remove after baking. You can also line the pan with parchment paper, leaving an overhang for easy lifting. I always use baking spray, makes it a treat for removal later.
3. In a large bowl, cream together ½ cup (1 stick) of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy. This step incorporates air into the mixture, which is essential for a light and tender cake. Use an electric mixer for best results, but a wooden spoon works too (just requires a bit more elbow grease!).
4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure the eggs are at room temperature; they'll incorporate more smoothly. The vanilla extract enhances the overall flavor of the loaf, adding a subtle sweetness.
5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground ginger, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of ground cloves. This dry ingredient mixture provides the structure and spice for the loaf. Whisking ensures that the baking powder and baking soda are evenly distributed, which helps the loaf rise properly.
6. Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; overmixing develops the gluten in the flour, resulting in a tough cake. The batter should be smooth but slightly thick. Buttermilk adds a tangy flavor and helps to tenderize the cake.
7. Gently fold in 1 ½ cups of chopped rhubarb and ¼ cup of finely chopped crystallized ginger. Distribute the rhubarb and ginger evenly throughout the batter. Be gentle when folding to avoid breaking down the rhubarb.
8. Pour the batter into the prepared loaf pan and spread evenly. A spatula can help you smooth the top of the batter for even baking. Wanna get fancy? Sprinkle some turbinado sugar on top for a sparkly crust!
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so start checking for doneness around 50 minutes. If the top of the loaf is browning too quickly, tent it loosely with foil.
10. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling the loaf in the pan prevents it from breaking apart. Once completely cool, slice and serve. Enjoy as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Honestly doubt it'll last that long!