Rhubarb cream cake

1 cup butter
2 cups sugar
3 eggs
2 yolks
1 tablespoon vanilla
2 1/2 teaspoons baking powder
1 teaspoon salt
2 2/3 cups flour
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
4 cups rhubarb
1 cup sugar
1 pint heavy whipping cream

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients alternately with buttermilk. Put in a 9-by-13 pan. Gently put diced rhubarb on uncooked cake batter. Sprinkle the 1 cup of sugar on the rhubarb. Slowly drizzle the whole pint of cream on the sugar. Bake for 50-55 minutes at 350 degrees. You will be able to tell when it’s done when the top is golden brown and the sides of the cake are slightly detached from the cake pan.