Grease and flour a springform pan of Ø 26cm. (or use baking spray)
Wash the rhubarb stalks and peel if necessary. Cut into pieces of about 1 cm. (If it is very thick, I first cut the stalk in half).
Chop the 60 g of walnuts roughly.
Preheat oven to 180°C.
Beat the whole eggs, sugar, salt and vanilla extract until pale and creamy.
Mix together, the flour, walnuts and baking powder.
Stir the flour mixture and whipped cream into the egg mixture briefly.
Fold in, half of the rhubarb.
Pour the mixture into the springform pan.
Spread the remaining rhubarb on top.
Sprinkle the nuts on top.
Bake in preheated oven at 180° C for about 60 minutes. Test with a chopstick!
Leave to cool.
Sprinkle with powdered sugar if desired.
I did not peel the rhubarb, so it retains its red colour better.