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Preheat the oven to 200˚C/400˚F.
Cut the rhubarb stems to fit in the pan. Set them aside.
Add the sugar to the pan and let it caramelize. Don't let it get too dark.
When the sugar is a few shades darker, place the rhubarb stalks side by side in the pan, rounded side down.
Spread the butter on top and place the puff pastry on top, tucking the edges into the pan.
Remove any excess puff pastry. Brush the top with egg yolk if desired.
Place in the oven for about 20 minutes or until golden brown and cooked.
Remove from the oven and allow to rest briefly.
Place a plate on top of the pan and turn the whole thing over at once.
Serve with vanilla ice cream or whipped cream.