Mamta
It starts with four cups of fresh rhubarb, cut into ½ inch cubes.
Melt butter in a heavy skillet. Add rhubarb, sugar, lemon juice, and vanilla. Stir until sugar dissolves, but don’t cook the rhubarb.
After cooking, leave the rhubarb in the skillet. Drain half the syrup and set it aside.
In a medium bowl, whisk egg yolks with lemon zest, cardamon and ¼ cup sugar, until creamy and sugar has dissolved. Set aside.
In a mixer, whip egg whites until bubbly. Add a pinch of salt and a teaspoon of vinegar. Whip to soft peaks, then add ¼ cup sugar.
Pour batter over drained rhubarb in the skillet and place in a preheated oven, for 30-40 minutes.
Bake at 375°F on the middle or lower rack for 30-45 minutes, until puffed and golden.
Drizzle with reserved syrup and sprinkle with powdered sugar. Serve with vanilla ice cream or whipped cream.