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Preheat your oven to 175°C (350°F). Grease and line a 23 cm (9-inch) springform or round cake pan with parchment paper.
In a large mixing bowl, cream 115 g butter and 200 g sugar until light and fluffy using a hand mixer or stand mixer.
Beat in the eggs one at a time, mixing thoroughly after each.
Stir in the milk and vanilla extract until fully incorporated.
In a separate bowl, whisk together 190 g flour, 1 ½ tsp baking powder, and ¼ tsp salt.
Fold the dry mixture into the wet ingredients gradually. Stir just until combined—don’t overmix.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Distribute the chopped rhubarb evenly over the batter, pressing it in lightly.
Sprinkle 2 tbsp sugar and a pinch of cinnamon or cardamom over the top for extra warmth.
Bake for 40–45 minutes until golden on top and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before removing. Enjoy warm or chilled, with whipped cream or a scoop of ice cream for extra joy.