i did a little digging and found it...
i think i am going to attempt this tonight..
Here it is from "How to Be a Domestic Goddess." I did condense the instructions.
1 pound 2 ounces rhubarb
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons fine cornmeal (farina)
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, soft
1 cup plus 2 tablespoons plain yogurt
9-inch springform pan, buttered, lined with parchment or wax paper
Preheat oven to 350°.
Wash and dry rhubarb if necessary. Trim, remove stringy bits, and cut into 1/2-inch slices. Put into a glass or china bowl and cover with 1/3 cup of the sugar while you mix the rest of the cake. Don't let rhubarb sit for more than 1/2-hour as it will exude too much liquid.
Mix dry ingredients together. Beat eggs and vanilla with a fork in a small bowl. In a large bowl, cream butter and the remaining sugar. Gradually add the egg and vanilla mixture, beating while you do so. Then add flour-cornmeal mixture alternately with the yogurt.
Mix just until combined. Don't overmix.
Finally, add the rhubarb and juice, folding in to mix. Pour batter into prepared pan. Put in preheated oven and bake for about 1 hour or until springy to the touch. You may need to cover it with foil after about 40 minutes so that the top does not scorch.
Cool in pan on a wire rack for a while before unmolding. Serves 8-10 (not at my house).
Go on now.... Lick the Spoon!