Preheat the oven to 180'C.
Place the tea in a saucepan, add all of the dried fruit and bring to the boil. Allow to cool thoroughly and then beat in the egg, sugar and flour. Add the ground cinnamon and grate in the ginger. Combine well and then pour the mixture into a loaf tin and bake in the oven for an hour or until a skewer comes away clean from the centre.
Add the sugar to a heavy bottomed pan and melt to a caramel. Add the 40g butter and the cream and mix well. Allow to cool and then transfer to a food processor and beat in the remaining 110g butter and the salt. Beat until light and fluffy.
Preheat the oven to 200'C.
Trim the ends from the rhubarb and then cut into 3 inch long batons. Zest and juice the orange. Place the rhubarb in a baking dish, add the sugar, orange zest and orange juice and then bake in the oven for 10 minutes. The rhubarb should be soft but still retain its shape.
Turn the cake out of the tin and cut into slices. Quenelle the salted caramel butter on top and lay the batons of rhubarb on top of the cake.
«Use different types of dried fruit or different tea blends in the mixture to add a different element to the cake.»