A simple yet delicious rhubarb custard cake with a soft custard base and tart rhubarb topping. Perfect for spring and summer gatherings.

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Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Pour the batter into the prepared baking dish and spread evenly.
Evenly distribute the diced rhubarb over the top of the batter.
Pour the heavy cream over the top of the cake batter and rhubarb.
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Dust with powdered sugar if desired.