1. Preheat your oven to 350°F (175°C)

2. In a large bowl whip the eggs and sugar together until pale and fluffy

3. In a separate bowl mix the flour baking powder and chopped white chocolate

4. Add the softened butter to the egg mixture and blend well

5. Gradually fold in the flour mixture alternately with the heavy cream or coffee creamer until smooth

6. Pour the batter into a greased and floured cake pan 22 cm (9 inches) in diameter preferably with a removable bottom

7. Arrange the rhubarb pieces evenly over the top of the batter

8. Sprinkle the surface with granulated sugar

9. Place the pan in the lower part of the oven and bake for 50 to 60 minutes or until a skewer comes out clean

10. Serve warm with vanilla sauce on the side if desired. Be careful when handling hot cake pans and cutting with sharp knives.