📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper. This prevents sticking and makes it easy to release the cake later.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender crumb. Use an electric mixer on medium speed for about 3-5 minutes.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract, cardamom, and orange zest. Mix until just combined. Don't overmix at this stage!
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, resulting in a consistent rise.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix – a few streaks of flour are okay.
6. Gently fold in the diced rhubarb. Make sure the rhubarb is evenly distributed throughout the batter. I like to use a rubber spatula for this to avoid squishing the rhubarb.
7. Pour the batter into the prepared springform pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remember, oven times can vary, so start checking for doneness around 50 minutes.
8. Let the cake cool in the pan for 10-15 minutes before releasing it from the springform pan. Transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy.
9. Once cooled, dust with powdered sugar, if desired. Slice and serve. I enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot tea is also a perfect accompaniment.