• In a bowl to fit - Add diced rhubarb with 1T. flour - toss to coat; set aside.
• Sift 2 1/2 cups flour, baking soda, sea salt, cardamom and ginger into a medium sized bowl; set aside.
• Preheat the oven to 350 degrees (I used convection-bake.) Add a piece of parchment to 9 " x 13" baking pan, add apiece of parchment to the bottom of the pan, grease with butter all around.
• Cut butter into tablespoons, place in a microwaveable glass dish and microwave until just melted (or heat over the stove in a small skillet.)
• Add the melted butter to a large bowl and let stand 5 minutes (to cool off.) Add the sugar - use a wire whisk to combine - whisk for 30 seconds until light and creamy. Add eggs, one at a time whisking in between; whisk all now for one minute until very creamy. Add vanilla and blend in.
• Add 1/3 of the flour mixture; whisk in. Add 1/2 cup buttermilk: whisk in. Continue adding 1/3 flour - whisk in, then the remaining 1/2 cup buttermilk - whisk in, and the final 1/3 of flour mixture - USING a rubber spatula now to combine all in large strokes until just blended.
• Add the diced rhubarb and fold in evenly. Add the batter to the prepared pan, smoothing the top. Sprinkle 1 tablespoon of sugar evenly on the top and bake 25 minutes until nicely risen, golden, and springy to the touch. See below **

To Serve:

• Cool the cake on a wire rack. Cut into 18 squares with a serrated knife. (Parchment liner will make it very easy to remove from the pan!)

  Serve with my Stewed Rhubarb Coconut Cream if desired.
• Hints:
• Rhubarb snack cake can be kept out at room temperature for just 2 days or in the refrigerator for up to 5 days. To refrigerate, place it in an airtight container. Let come to room temperature for best flavor. Freezes great too!