I happen to like the piquant flavor and look forward to a spring dessert featuring the fruit stalks. Rather than a pie this season, I looked for a cake recipe. I was very please with the one I found in The Good Cook series from Time Life Books. The recipe is credited to Hans Karl Adam. The cake has a medium crumb, almost rustic, and the rhubarb is soft without being mushy and retains it's tart flavor with just the right amount of sweetness. A half cup of walnut halves tossed with the rhubarb would add a nice texture contrast.
10 tablespoons butter, softened
1 1/2 cups granulated sugar
2 cups flour
2 teaspoons baking powder
3 eggs, lightly beaten
1 lemon, peeled grated, juice strained
1/4 cup milk
1 1/4 lbs. rhubarb, cut into 3/4 inch pieces (about 5 cups)
1 teaspoons cinnamon
Cream the butter with 2/3 cup of the granulated sugar until the mixture is light and fluffy. Sift together the flour, baking powder and a pinch of salt. Alternately beat the flour mixture and the eggs into the butter. Beat in the lemon peel and juice, and lastly the milk. Spoon the batter into a buttered and floured spring-form pan. Toss the rhubarb with the cinnamon and the remaining granulated sugar, and spread the mixture on top of the batter. Bake the cake in a preheated 375 degree oven for 45 minutes or until the rhubarb is soft and the cake has shrunk slightly from the sides of the pan. Let the cake cool completely in the pan. Remove the cake from the pan. This would be great with vanilla ice cream for dessert or delicious for a breakfast treat with a hot cup of coffee.