4 cups chopped rhubarb
1 cup rapadura sugar
2 teaspoons allspice
1/4 cup butter
1/4 cup dark brown sugar, tightly packed
1/3 sorghum molasses
3+ tablespoons grated ginger root
2+ teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon dry mustard
1 teaspoon baking soda
1 1/4 cups sifted all-purpose unbleached flour
1/2 cup milk with vinegar (or buttermilk)
Put rhubarb in a bowl. Pour sugar over it and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.
Preheat the oven to 350 degrees F. Butter a large rectangular baking dish. In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add to the sorghum and ginger root. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the milk-with-vinegar and beat until smooth. Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325 degrees. Bake for another 15 minutes, until the cake is well browned. Yields 8 servings.