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1. Sift the flour and salt into a deep mixing bowl, make. a well in the center, and drop in the eggs. With a large spoon, gradually incorporate the flour and eggs. When they are thoroughly combined, pour in the milk in a thin stream, stirring constantly.
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2. Place a small saucer about 6 inches in diameter, curved side up, in the center of a flat serving plate. (The saucer will prevent the completed pancakes from sagging in the middle).
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3. Heat a heavy 8-inch skillet (preferably one with a nonstick cooking surface) over moderate heat until a drop of water flicked into it steams for about 2 seconds before it evaporates.
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4. Brush the skillet with 2 teaspoons of the melted butter. Then, with a small ladle, pour in about 2 tablespoons of the batter, tipping the pan from side to side to spread it evenly over the whole surface of the pan.
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5. Cook the pancake for a minute or so, until a rim of brown shows around the edges, turn it over with a spatula, and cook the other side for a minute longer.
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6. With a large spatula, lift up the pancake and place it on top of the overturned saucer. Spread the top with 3 or 4 tablespoons of applesauce.
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7. Brush the skillet with another 1 or 2 teaspoons of melted butter, and cook another pancake as you did the first. Set the second cake on top of the first and spread it with more applesauce, or with 3 or 4 tablespoons of the rhubarb.
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8. Proceed with the remaining pancakes (there should be 8 or 9 in all), addingbutter to the pan for each one and spreading the cakes with applesauceor alternating layers of applesauce and rhubarb as they are finished. Slice the cake into pie-shaped wedges and serve at once.
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