Tart rhubarb is the star of this rhubarb honey cake that swirls yogurt with a little cornmeal in the batter to produce a rustic, tender cake that's perfect for snacking.
Preheat the oven to 350 ℉. Butter and flour a deep, 9-inch springform cake pan or one 13 x 9-inch pan.
Cream the butter, then add the honey and brown sugar and continue beating until well mixed. Beat in the eggs, vanilla and yogurt.
Combine the flour, cornmeal, salt, baking soda, cinnamon and ginger in a separate bowl. Stir the dry ingredients into the wet ingredients until well blended. Add the rhubarb and stir just until incorporated.
Pour the cake batter into the prepared pan and smooth the top. Bake for 35-40 minutes. The cake is done when a cake tester comes out clean or the top springs back when you lightly press it.