Step 1: Prepare the Oven and Pan

• Preheat your oven to 350°F (175°C).

• Grease a 9×9 inch cake pan or line with parchment paper.

Step 2: Mix the Dry Ingredients

• In a bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter and Sugar

• In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).

Step 4: Add Eggs and Vanilla

• Beat in the eggs one at a time.

• Stir in vanilla extract.

Step 5: Alternate Dry Ingredients and Milk

• Add half the dry ingredients to the wet mixture.

• Pour in the milk.

• Add the rest of the dry ingredients and mix just until combined.

Step 6: Fold in the Rhubarb

• Gently fold in chopped rhubarb. Don’t overmix.

Step 7: Bake

• Pour the batter into the pan and smooth the top.

• Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

• Serve plain or with whipped cream or ice cream.