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1
Put the rhubarb and 3/4 cup of the sugar in a heavy medium sauce-pan set over medium heat.
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2
Cook, stirring occasionally, for about 30 minutes, or until the rhubarb is jamlike.
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3
This can be done a day ahead.
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4
To make the crust, cut the butter into small pieces, and toss into a food processor fitted with a steel blade, along with the flour, salt, and sugar.
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5
Pulse until the texture is like very coarse meal.
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6
Gradually add 3 tablespoons ice water, pulsing until the dough comes together in a ball.
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7
Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 45 minutes.
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8
Preheat the oven to 375 degrees, and roll out the dough.
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9
Care-fully fit it into an ungreased 9-inch tart pan with a removable bottom, or make it freeform on a cookie sheet of approximately the same size.
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10
Prick it all over with a fork, and bake for 15 minutes.
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11
Remove from the oven, and cool slightly.
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12
In the meantime, beat the eggs in a small bowl.
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13
Whisk in the cream, the vanilla, and the remaining 1/2 cup sugar.
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14
Spread the rhubarb on the bottom of the tart.
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15
Pour the custard over the rhubarb, and bake for about 25 minutes, or until golden brown and set.
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16
Serve warm or at room temperature.
