Martha and Mira Sorvino bake rhubarb for a tart and tangy dessert.
Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
Preheat oven to 375 degrees.
Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.