Rhubarb Cake

Preheat the oven to 350 degrees Fahrenheit.

Spray a 9-inch diameter springform pan with nonstick cooking spray. Place on a sheet pan covered with aluminum foil and set aside.

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

In the bowl of an electric mixer, using the paddle attachment, combine the eggs, yolk, and sugar and beat on medium speed until blended and the eggs have lightened in color – about 1 minute. Add the zest and blend for a few seconds.

On low speed, add the melted butter, yogurt, and liqueur. Blend until well combined.

Pour batter into the prepared pan.

Arrange pieces of rhubarb decoratively over the batter, cutting the stalks to fit accordingly.

Sprinkle granulated sugar over the top.

Bake for 60-65 minutes, or until top of cake is nice and brown. Cake will appear brown on the top but still slightly custardy, so may never full firm until cool.

Cool cake. Using a small sharp knife, cut around the edges, separating the cake from the pan. Gently remove the cake from the springform. Dust with confectioners’ sugar if desired before serving.