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1
Preheat oven to 350 degrees. Grease and flour a bundt pan, or loaf pans or a 9x13 pan. Set aside.
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2
Shred/tear rhubarb and set aside. You can try using a grater for this, but I found it just mushed it up. So I cut it into quarters and peeled it by hand.
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3
In a large bowl, beat eggs, oil, and sugar by hand using a whisk.
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4
Slowly add to the same bowl the flour, baking powder, baking soda, cinnamon, nutmeg and vanilla. Thoroughly combine.
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5
Add rhubarb and yogurt, stirring until well blended.
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6
Pour into greased and floured bundt pan, and bake for 45-55 minutes at 350F or until a toothpick inserted into the center comes out clean. Start with 45 minutes, and check to see if it needs more time.
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7
Cool for 10 minutes in pan on a wire rack. Then remove from the pan and cool completely.
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8
You can top it with icing sugar, or make a cream cheese icing. Using a paddle attachment on your stand mixer, beat the cream cheese on low until fluffy. Gradually add confectioner's sugar alternating with milk and vanilla until you reach desired consistency. Using a spatula, cover the top and sides of the cake.
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9
The cake will keep covered for 2-3 days. If it lasts that long!
