Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy for about 3-5 minutes.

Add the large eggs one at a time into the butter-sugar mixture, mixing well after each addition.

Gradually alternate adding the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients.

Chop fresh rhubarb into ½ inch pieces and toss them in flour mixed with a sprinkle of sugar.

Gently fold the floured rhubarb into the batter, ensuring even distribution.

Pour the batter into the prepared pan and place it in the preheated oven. Bake for 40-50 minutes.

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring to a wire rack.