Toss the rhubarb & sugar/cinnamon early, to let it juice up a bit.
Cream the butter with 2/3 cup of the granulated sugar until the mixture is light and fluffy. Sift together the flour, baking powder and a pinch of salt. Alternately beat the flour mixture and the eggs into the butter. Beat in the lemon peel and juice, and lastly the milk. Spoon the batter into a buttered and floured spring-form pan.
Toss the rhubarb with the cinnamon and the remaining granulated sugar, and spread the mixture on top of the batter. Bake the cake in a preheated 375 F. oven for 40 to 45 minutes, or until the rhubarb is soft and the cake has shrunk slightly from the sides of the pan. Let the cake cool completely in the pan. Remove the cake from the pan and sprinkle the top with confectioners' sugar.
Used the springform and it was longer than 45 minutes. went another 10 minutes..
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