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Step 1
Line the base and sides of a deep loaf tin (about 10cm x 20cm x 7cm) with baking paper. Allow an overhang of a few centimetres on the two long sides to help lift out the cake later.
Step 2
Prepare the rhubarb. Slice 130g of the stalks crosswise into 0.5cm pieces and set aside in a small bowl; these will be folded into the cake batter. Slice the remaining rhubarb into 10cm lengths (or the width of your loaf tin), then slice each piece in half lengthways to create long batons. Set aside for now.
Step 3
Preheat the oven to 165C fan‑forced (185C conventional). Sift the flour, baking powder and salt into a medium bowl, then stir in the ground almonds.
Step 4
Place the butter, sugar and lemon zest in the bowl of an electric mixer and beat on medium-high speed for about 2 minutes until light and creamy. Scrape down the bottom and sides of the bowl, then add the eggs, one at a time, beating well on medium speed after each addition.
Step 5
Scrape down the bowl once more (the mix may look curdled at this stage, but don’t worry, it will come together), then add the vanilla and the combined dry ingredients in two batches. Mix on low speed until combined, then remove the bowl from the mixer. Add the chopped pieces of rhubarb and white chocolate, then fold together with a flexible spatula to incorporate.
Step 6
Scrape the batter into the tin, then arrange the rhubarb batons widthways across the top. Make sure the sticks are packed closely, with no gaps between them.
Step 7
Place the loaf in the oven and bake for 60 minutes, then cover with foil and continue to bake for another 10-15 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the tin from the oven and place on a wire rack.
Step 8
Warm the jam in a small pan over low heat for about a minute (or microwave for a few seconds) to loosen it, then use a small pastry brush to gently brush the jam all over the rhubarb. Allow the cake to cool for about 10 minutes in the tin, then lift it out and onto the wire rack to cool completely.
Step 9
Slice and serve with whipped cream, if you like.