Blend the butter and sugar together in a food processor. Add the flour and eggs and pulse to combine.
Grease a small pudding dish with butter. Drizzle the honey into the pudding dish and scatter the ginger and rhubarb in the base.
Pour the sponge mixture on top. Cover with cling film and then microwave on high for four minutes, until golden brown and springy to the touch.
Turn out onto a serving plate and drizzle with cream to serve.