📖 Instructions

1. Preheat the Oven: Get things started by preheating your oven to 350°F (175°C). Make sure your oven rack is in the middle position. This is crucial for even baking! I swear, I’ve messed this up so many times...
2. Prepare the Pan: Grease a 9-inch springform pan with butter or cooking spray. Then, line the bottom with parchment paper. This ensures the cake comes out easily and looks pretty! I’ve learned this the hard way after cakes stuck to the pan, a true tragedy.
3. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure there are no lumps of baking powder or soda. A smooth mix here is key for a lovely cake.
4. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s important for the cake’s texture.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should be smooth and creamy. If it looks curdled, don't panic! A spoonful of flour from the dry ingredients can help bring it back together.
6. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can result in a tough cake. The batter should be smooth but not overworked.
7. Fold in Rhubarb: Gently fold in the chopped rhubarb. Distribute it evenly throughout the batter. This step is delicate; you want to keep the rhubarb pieces intact.
8. Pour Batter into Pan: Pour the batter into the prepared springform pan and spread it evenly. Gently tap the pan on the counter to release any air bubbles. This will help ensure a smooth top.
9. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 50 minutes; every oven is different. If the top is browning too quickly, loosely tent the cake with foil.
10. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes before releasing the springform sides. Transfer the cake to a wire rack to cool completely. This prevents condensation and ensures the cake doesn’t get soggy.
11. Prepare the Glaze (Optional): While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency.
12. Glaze the Cake (Optional): Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving. You can also dust the cake with powdered sugar instead of glazing it, if you prefer.
13. Serve and Enjoy!: Slice the cake and serve. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. I love pairing it with a cup of hot coffee or tea.