Place the butter and the sugar in a bowl and whisk until well combined and fluffy. Add the eggs one by one. Leave to whisk for a bit more. Add the vanilla essence and the orange juice.
Mix both flour types in another bowl with the baking powder, the salt and ginger. Add the flour mixture bit by bit into the egg mixture and whisk to combine well.
Cut the rhubarb into smaller pieces and add that into the cake batter together with the chopped pistachio. Add the orange zest as well.
Cover the tin with baking powder or grease really well. Stir the batter and put into the tin.
Bake the cake for roughly 55 minutes in the preheated oven and check halfway through if it does not brown to quickly. If it does cover with aluminiumfoil. Check with a wooden skewer if the cake is cooked in the center.
Remove from the oven and leave to cool completely before cutting