Preheat the oven to 180*C. Butter and line a 23cm round springform cake tin.
Cut your pink rhubarb into smaller pieces and place at the bottom of the cake tin so that it covers the entire base. Whatever pattern you choose at this stage will be the pattern revealed at the end so get creative (or not!). Pack the rhubarb tightly and press down to try to prevent the cake mix leaking through too much.
Mix the flour, baking powder, bicarbonate of soda, ground ginger and light brown sugar in a bowl. Add the golden syrup, chopped ginger chunks, ginger syrup and chopped white chocolate into the melted butter, and mix well.
Whisk the eggs and milk in a separate bowl with until light and bubbly. Gently whisk into the butter and syrup mixture. Finally add the Warner’s rhubarb gin and stir through.
Fold the flour mixture into the liquid mixture until just combined. Do not over mix as this can make the cake tough.
Pour the cake mix over the rhubarb base and bake for 1 hour until risen and cooked through.
Allow the cake to cool for 10 minutes in the tin before running a knife around the edge and turning upside down onto a wire rack to cool completely. Serve with a large dollop of clotted cream or as a pudding with custard. Delicious!