Rhubarb Vanilla Tarte

• 250 g flour
• 1 pinch salt
• 125 g butter, softened
• 50 g sugar
• 2 egg yolks
• 1 tablespoon milk
• 900 g rhubarb
• 80 g sugar (more if your rhubarb is very sour)
• 2 egg whites
• 1 egg
• 1 teaspoon ground vanilla
• 50 g sugar
• 120 g creme fraiche
• 80 g low-fat Quark (or sour cream or firm yoghurt)
• 20 g starch (e.g. potato or corn starch)

1. For the dough combine all ingredients and knead into a dough.
2. Wrap in cling film and refrigerate for 30 minutes.
3. Wash, peel (if necessary) and cut rhubarb into chunks.
4. Spinkle with sugar and allow to stand for 30 minutes.
5. In a pot steam rhubarb stirring frequently until it is tender (taste the filling and if its too sour add more sugar).
6. Preheat the oven to 200C/400F and grease a 25 cm pie dish (a 10 inch should work fine).
7. On a lightly floured surface roll out dough and transfer to pie dish.
8. If it rips, just pat it back together.
9. Prick with a fork and bake for 10 minutes.
10. Meanwhile prepare the custard by combining all ingredients until well blended.
11. Spread rhubarb filling on dough, cover with custard mixture and bake for about 25 minutes on the lowest rack until custard has set.
12. Serve with whipped cream or vanilla ice-cream or eat plain.

flour, salt, butter, sugar, egg yolks, milk, sugar, egg whites, egg, ground vanilla, sugar, creme fraiche, lowfat quark, starch

Taken from www.food.com/recipe/rhubarb-vanilla-tarte-362310 (may not work)