A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche for a lovely afternoon treat.

1. Grease and line a loaf cake tin and preheat the oven to 170°C.
2. Put the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the eggs one at a time beating well after each addition, then whisk in the vanilla.
3. Fold in the flour, ground almonds and baking powder, then add the milk, mixing until you have a smooth, thick batter. Fold in 90g of the pistachios.
4. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with golden caster sugar.
5. Bake for 55 minutes to 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, allow to cool in the tin, then turn out onto a wire rack to cool completely.
6. To make the rosewater syrup, add all the ingredients to a small saucepan. Bring to the boil, then reduce to a simmer until the syrup thickens and darkens slightly. Drizzle over the cooled loaf cake and sprinkle with some extra chopped pistachios.

• 200g butter
• 200g golden caster sugar
• 3 large eggs
• 1 tsp vanilla
• 200g self-raising flour
• 100g ground almonds
• 1 heaped tsp baking powder
• 75ml whole milk
• 100g chopped pistachios
• 200g rhubarb, ends trimmed, lengths halved and cut into 3cm long strips
• 2 tbsp golden caster sugar to sprinkle

For the rosewater syrup:

• 150g fine caster sugar
• 130ml water
• 5-10ml rose water
• 1 slice of lemon
• 1 star anise