Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy.
  0.75 cup unsalted butter
• Beat in the eggs one at a time, then stir in the vanilla extract.
  0.75 cup unsalted butter
• In a separate bowl, whisk together the flour, baking powder, and salt.
  0.75 cup unsalted butter
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  0.75 cup unsalted butter
• In a small bowl, toss the chopped rhubarb with 0.25 cup of granulated sugar, 1 tablespoon of flour, and the cinnamon. This will be your topping.
  0.75 cup unsalted butter
• Pour the cake batter into the prepared cake pan and spread evenly.
• Evenly distribute the rhubarb topping over the cake batter.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.