Custard Rhubarb Tart

• For the short crust
• 2 cups All purpose flour, I like King Arthur
• 2 tablespoons cane sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon peel
• 1 cup unsalted butter
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Rhubarb and custard filling
• 1 to 1 1/2 pounds fresh rhubarb, peeled and chopped
• 1/3 cup cane sugar for the custard
• 1 tablespoon cane sugar to toss with the chopped rhubarb
• 2 large eggs
• 1 1/2 cups organic heavy cream
• 2 teaspoons vanilla extract

1. For the short crust: Add all of the ingredients to a food processor fitted with the metal blade. Pulse to a cornmeal consistency. Gather into a ball using plastic wrap. Rest 30 minutes. Then press into an 11 inch tart pan. Place the tart pan in the freezer for 30 minutes.
2. Preheat the oven to 375 degrees Fahrenheit. Dust the rhubarb with 1 Tablespoon of cane sugar. Remove the tart pan from the freezer and add the rhubarb evenly to the pan. Beat the eggs, 1/3 cup of cane sugar, and stir in the cream. Pour the custard over the rhubarb. Cook 30-40 minutes until the custard is set. It is best served at room temperature.

crust, flour, cane sugar, salt, lemon peel, unsalted butter, water, vanilla, rhubarb, fresh rhubarb, cane sugar, cane sugar, eggs, heavy cream, vanilla

Taken from food52.com/recipes/40328-custard-rhubarb-tart (may not work)