Preheat Oven to 325 degrees Fahrenheit

Grease a Bundt Pan (I like to use the butter wrapper like my Oma taught me)

Cut the Rhubarb into 1 Inch pieces, toss in a bowl with the 2 Tablespoons of sugar.

(Because you need to whip up egg whites, I find it easier to do that before making the batter. This way I don't have to clean my mixing bowl half way. I can just use the egg white mixing bowl for the rest of the batter. But if you have 2 mixing bowls, or a hand mixer, you don't have to worry about it.)

Separate the eggs, and set the yolks aside.

Beat the egg whites until they are at a medium peak. The peak should stay when you pull up the beater, but it shouldn't be dried out.

Now scrape the egg white into a bowl, and set aside for a bit.

Combine butter and sugar in the mixer, and beat for 5 minutes on medium. Scrape down the sides and bottom from time to time.

Add Vanilla (or Vanilla Sugar)

Add egg yolks one at a time .. beat

Combine flour with baking powder ... with mixer on low, slowly add the flour mix to the batter. Alternating with the yogurt.

Scrape the sides again

Carefully fold 1/4 of the egg white into the batter. Once it is combined, fold in another 1/2 of the remaining egg white. Then fold in the rest. The object is to not over-beat the batter. You want to keep as much air in the egg white as possible.

Add the Rhubarb pieces, and mix until combined.

Put the cake batter into your prepared pan.

Bake the cake for 1 hour, until a toothpick comes out clean.

Let cool in the cake pan for 5 minutes on a rack.

Loosen the edges with a knife if needed... and flip the cake over

Let cool completely

Dust with Powdered Sugar

(Put a spoonful of powdered sugar in a sieve, then shake it over the cake for even distribution).