• Grease and flour a 9-inch deep-dish removable-bottom fluted tart pan or round cake pan. In a 13 x 9-inch baking pan, toss rhubarb with 2/3 cup sugar. Let sit for at least 30 min or as long as several hours.

  • Heat oven to 400 degrees. Cover rhubarb pan with foil and roast 10 min. Uncover and baste with accumulated juices. Roast 10 to 12 min, until rhubarb is soft but not falling apart and juices have become a glaze. Remove from oven and reduce heat to 350 degrees.

  • While rhubarb roasts, prepare batter: Using an electric mixer, beat butter and 1 1/4 cups sugar until light and fluffy. Beat in eggs and yolks one at a time, beating well after each addition. Beat in vanilla, salt and lemon zest. Stir flour with cornmeal and beat in gradually at medium speed, scraping down sides of bowl halfway through.

  • Scrape into prepared pan and bake 40 min, until top springs back when touched lightly.

  • Remove from oven and cool 10 min. Turn pan upside down onto a serving dish and remove sides and bottom. While tart is still warm, arrange roasted rhubarb in a faux lattice pattern on top (It's way easier than it looks! Click here to see how). Brush top and sides with remaining glaze. Serve warm or at room temperature with whipped cream or crème fraîche. Serves 8 to 10.

Nutrition Facts

507 calories; 28 g total fat; 149 mg sodium. 61 g carbohydrates; 5 g protein;