9-12 Servings 


Cake Batter: 

1 cup all-purpose flour 

1/2 cup (3 Madeleines), ground to a fine crumb 

1 teaspoon baking powder 

½ cup unsalted butter 

1 cup white sugar 

5 eggs 

½ teaspoon vanilla extract 

Rhubarb Topping: 

3 cups sliced fresh or frozen rhubarb 

1 cup sugar 

2 tablespoons all-purpose flour 

1/4 teaspoon ground nutmeg

Tbsp of lemon, and lemon zest 

2 Tbsp cup butter, melted 


1. Preheat the oven to 350º F. Grease and flour a 9 inch by 9 inch baking pan. Pulse 3 Madeleines in a food processor until you create a fine crumb. 

2. Sift flour and baking powder together; add processed Madeleines, and set aside. 3. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add Madeleine mixture, about 1/2 cup at a time, mixing until well blended. Set aside. 4. Place rhubarb in a pan. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. Heat on medium heat until slightly tender, about 3-4 minutes. 5. Arrange rhubarb in the greased 9 inch by 9 inch baking pan in 1 layer. Pour Madeleine batter into the pan. Bake at 350° F until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen the edge immediately and invert onto a flat serving dish. Serve warm.