Grease and flour a 10-inch springform pan.

Preheat the oven to 350°F

Whisk together the flour, baking powder, and salt until well combined. Set Aside.

Trim the rhubarb stalks. Discard the leaves. They are poisonous.

Cut the rhubarb into approximately 1/2-inch-wide pieces.

Chop the ginger into small pieces and mix it in with the rhubarb.

Beat the butter and sugar on medium-high speed with the whisk attachment of your mixer until creamy—about 3 minutes.

Beat in the vanilla.

Add the eggs one at a time. Make sure each is fully incorporated into the batter before adding the next.

Turn the mixer down to low speed. Add the dry ingredients in thirds, alternating with the yogurt.

Fold half of the rhubarb/ginger mixture into the batter.

Transfer the batter into the prepared pan.

Distribute the remaining mixture on top of the batter. Gently press it into the batter.

Bake for 40 minutes or until a knife inserted in the center of the cake comes out dry.

Let cool for 10 minutes before removing from the pan.

Transfer to a wire rack and let cool completely.

Place on a serving plate. Cut and serve.