Step 1

Preheat oven to 350 degrees F. Grease and line a square 8-inch cake pan.

Step 2

Add chopped rhubarb to a medium bowl.

Step 3

In another medium bowl, whisk together flour, baking powder, and salt. Scoop 2 heaping teaspoons from this mixture and add it to bowl with chopped rhubarb. Toss to combine (this lightly coats the rhubarb so it doesn't sink in the cake). Set aside.

Step 4

In a stand mixer or with a hand mixer, on medium speed beat 145 grams sugar with the oil and lemon zest for 2 minutes. Then add eggs, and beat for 1 minute on medium speed, so that the mixture is frothy.

Step 5

Add honey, discard, vanilla extract, lemon juice, and milk, and mix on medium speed until just combined. Then add in dry mixture on low speed, just until no bits of flour remain.

Step 6

Gently fold in rhubarb (it's okay if you can see a little flour on the rhubarb when its in the batter.) Place batter into greased and line 8-inch cake pan, and smooth top. Add your longer pieces of rhubarb to the top, in any pattern you'd like. Sprinkle top of cake with 2 heaping teaspoons cane sugar. Bake for 30 minutes at 350 degrees F, then turn oven down to 330 degrees F and bake for 12-15 minutes more, until toothpick comes out with a few moist (but not wet) crumbs. Remove from oven and let cool on cooling rack.

Step 7

In a sealed container, this cake stores very well in the refrigerator for up to 4 days.