Ingredients

• All-purpose flour - 1 ½ cups
• Unsalted butter - ½ cup
• Granulated sugar - ¾ cup
• Salt - ½ teaspoon
• Cold water - 3 tablespoons
• Rhubarb - 4 cups, sliced
• Cornstarch - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg - 1, beaten

Instructions

1. 1.

   Preheat the oven to 190°C (375°F).

2. 2.

   In a bowl, mix flour, 1/4 cup sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.

3. 3.

   Add cold water gradually until the dough comes together. Roll out the dough to fit a 9-inch tart pan.

4. 4.

   In another bowl, combine rhubarb, remaining sugar, and cornstarch. Stir in vanilla extract.

5. 5.

   Spread the rhubarb mixture over the crust in the tart pan.

6. 6.

   Brush the edges of the tart with beaten egg.

7. 7.

   Bake in the preheated oven for 35-40 minutes, or until the crust is golden and rhubarb is tender.

8. 8.

   Allow to cool slightly before serving.

Nutritional Facts