Pistachio Rhubarb Yogurt Cake

Name: Pistachio Rhubarb Yogurt Cake
Ingredients: 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, room temperature, plus more for pan; 2 cups plain whole-milk yogurt; 1 pound rhubarb, trimmed and cut crosswise into 3-inch pieces; 1 1/2 cups sugar, plus more for sprinkling; 1 3/4 teaspoons kosher salt; 1/2 cup shelled unsalted pistachios (2 1/4 ounces); 1 1/2 cups unbleached all-purpose flour; 2 teaspoons baking powder; 2 large eggs, room temperature; 1 1/4 teaspoons pure vanilla extract or orange-blossom water; 1/4 cup confectioners' sugar