Adapted ever-so-slightly from: Cakes by Pam Corbin

Preheat the oven to 350F. Grease a 9-inch bundt pan (or similar size round pan with a removable bottom). Alternatively, you could use an 9-inch square baking dish*.

Put the rhubarb into a bowl and sprinkle with 1 tablespoon of flour; toss until the pieces are all covered. This coating will help to prevent rhubarb from sinking to the bottom of the cake.

In a medium mixing bowl, sift together the flour, salt, baking powder, baking soda and white rice flour. Set aside.

In a large mixing bowl, using a handheld electric mixer (or stand mixer), beat the butter until light and slightly fluffy, about 1-2 minutes. Add the sugar and beat well to combine. Beat in the eggs, one at a time, adding in 1 tablespoon flour mixture after each addition and beating well before adding the next egg. Stir in the yogurt and vanilla. Using a spatula or wooden spoon, fold in the remaining flour and sliced rhubarb.

Turn the batter out into prepared pan, leveling the top with the back of a spoon and giving the pan a few taps on the counter to level the mix. Bake for 40 minutes, or until cake is golden brown and springs back when touched. Leave in the pan for 10 minutes to cool before inverting onto a plate or serving dish. Dust with confectioners sugar if desired. Serve with whipped cream. Store leftover cake covered at room temperature for up to 3 days.

*If you go this route, I wouldn’t invert this cake at the end: just slice into squares and serve.