Preheat Wolf oven in CONVECTION at 350°F. Liberally butter 4 shallow 5” ceramic individual baking dishes. Place them on a flat baking sheet pan. In medium bowl, toss rhubarb with 2 tablespoons sugar. Arrange on bottom of each of prepared dishes. In a medium bowl, whisk together remaining 1/2 cup sugar, cream, eggs, vanilla and salt. Blend in flour. Evenly divide and pour 1/2 cup over rhubarb in each dish. Bake 25 to 28 minutes, or until set. Serve warm, dusted lightly with powdered sugar.