• 250g demerara sugar
• 250g almonds
• 250g butter
• 50g plain flour
• 3 eggs
• 1 fresh ginger
• 500g rhubarb
• 2 gingerbread biscuits
• 50g fluffy almonds
• custard

1. Mix together the butter, sugar, almonds, flour and eggs to form a "frangipane".
2. Grate ginger into the mixture.
3. Place the biscuits in a cupcakes mold.
4. Set the frangipane on top, ½ way.
5. Toss half of the rhubarb and place in the center of the cake.
6. Lay more on top.
7. Cut the rest of the rhubarb into batons, and place them on top of the bakewells.
8. Top with fluffy almonds.
9. Bake for about 25 to 30 minutes.

Recipe by Shane James, originally featured on Prynhawn Da.