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Preheat the oven to 350 °F. Grease and lightly flour a 9-inch round cake pan to keep your cake from sticking.
In a large bowl, beat the butter and sugar together until fluffy and light. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
In another bowl, whisk the flour, baking powder, baking soda, and salt. Slowly add this to the wet ingredients, alternating with the milk, mixing just until blended.
Fold in the chopped rhubarb gently to distribute it evenly through the batter.
Pour the batter into the prepared pan and smooth the top. Combine the brown sugar and cinnamon, then sprinkle it evenly over the batter.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the cake top is golden. Let it cool before slicing and serving.