Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Chop your rhubarb into small, bite-sized pieces.

In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy.

Beat the eggs into the butter-sugar mixture one at a time, mixing well between each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Carefully fold the chopped rhubarb into the batter.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve with whipped cream or a sprinkle of powdered sugar if desired.