Preheat the oven to 170°C/325°F/gas mark 3. Place the rhubarb, 250g of the sugar, the cinnamon stick and the water in a pan and cook gently for 20 minutes. Drain the rhubarb and return the liquid to the pan, reduce until thickened, then remove the cinnamon stick and set aside.
In a food processor, blitz the amaretti and gingenut biscuits until finely ground, then add the butter, amaretto, eggs. flour and the remaining sugar, blitzing until well combined. Tip the mixture into a bowl and chill in the fridge for at least 30 minutes.
Grease a 23cm non-stick spring-form cake tin then add half the mixture. Place a layer of rhubarb on top. followed by the remaining cake mixture. Bake for 40-45 minutes. Remove from the oven, poke holes in the top of the cake with a skewer and drizzle over the reserved rhubarb sauce,Cool for 10 minutes, then serve in slices with clotted cream
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 230 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 67mg||21 %|
|Sodium 246.2mg||8 %|
|Potassium 495.9mg||13 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 59.5g|
|Protein 4.9g||7 %|
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Calories per serving: 485
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