Preheat oven to 350 degrees.

Butter a 9x9 baking dish.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.

Add jam, eggs and yogurt and beat to combine.

In another bowl, whisk together the flour, baking powder, spices, baking soda and salt.

Add dry ingredients to the wet and mix to incorporate.

Once the batter is fully mixed, add the sliced rhubarb and stir until just incorporated.

Scrape batter into the buttered dish.

Bake for 40-45 minutes, until the top of the cake is brown and it feels set to the touch.

Let cake cool completely before slicing.