Cut the fresh and washed Rhubarb into short pieces and cook it slowly until soft with some cane syrup (2 tablespoons). Cane sugar is also ok if you don't have the syrup. It should not be too sweet! A bit sour is good to get the character of the rhubarb in contrast with the sweet and caramelized crust.
The dough: Butter and white sugar are mixed into a foam. Add the egg and mix until fine and foamy. Then add the wheat flower, mixed with baking soda, and mix it to a nice dough.
Spread half of the dough into a round cake, form and bake it in the oven (180 centigrade) until golden brown. Take it out and spread the rhubarb over it. Then make a thin layer from the rest of the dough and put it over the whole thing and bake until golden brown. You can divide it into smaller parts in order to make it a bit easier to work with. It will all melt together in the oven. Decorate it as you please.
Sauce: Vanilla cream sauce mixed with 1/3 of whipped cream.
Serving with a lot of sauce is important!
Have fun improvising with all these ingredients. One day it will perhaps make my Grandmom Ingegerd turn in her grave.