Peal and then Cut the fresh and washed Rhubarb into short 3cm pieces and cook it on a small flame slowly until soft with a little cane syrup (2 tablespoons). Cane sugar is also ok if you don't have the syrup. It should not become sweet! Sour is good to get the character of the rhubarb in contrast with the sweet and caramelized crust.
The dough: 125 gr Butter and 2 dl sugar are mixed until its foamy. Add the egg and mix until fine and foamy. Then add 2 cups (about a good 2 dl wheat flower, mixed with 2 ts. baking soda, and mix it all o a nice dough.(put it in the cold for a while so its easyer to spread it later)
Spread half of the dough into a cake form (best in glas) form and bake it in the oven (180 centigrade) until nearly brown. Take it out, let it cool for a moment and then spread the rhubarb over it. Make a thin layer from the rest of the cooled up dough and put it over the whole thing and bake until brown on the top. its ok if it gets et a bit darkbrown on the edges. (You can divide the dough into smaller parts in order to make it a bit easier to work with. It will all melt together in the oven)
Sauce: Vanilla sauce mixed with 1/3 of whipped cream. Or vanilla ice cream is also great!
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.