Rhubarb Custard Tart

     I made this while in North Dakota for a visit during rhubarb season. I should say "we" made this.  I had lots of great help.  One niece and her husband, Leah and Cory, my wife, Loretta, and one sister-in-law, Pinky, worked in the production line. Two brothers, Stan and Cliff, and their wives, Linda and Nancy donated the rhubarb and other ingredients.  We actually made three of them.  We didn't have any tart pans, so we used two 10" pie plates and a small cake pan that had belonged to my Grandmother. They worked just fine! 
    
Heat the oven to 375* with a shelf in the lower 1/3 of the oven.
Grease a 9" tart pan. (I used a 10" pie plate)

Crust
1 1/4 cups all purpose flour
2 Tbs sugar
1/4 tsp salt
1/2 cup unsalted butter - soft
1 Tbs vinegar
    Mix the flour, sugar, and salt in a food processor bowl or mixer. Add the soft (but not melted) butter and pulse or mix on low until it resembles course crumbs. With the machine still running, add the vinegar. Mix until the dough starts to clump up. Dump the dough on a lightly floured surface and form a ball with the dough. Put the dough ball in the center of the pan/plate and press it out to cover the bottom and sides of the pan/plate.


Filling
1 cup sugar
1/4 cup all purpose flour 
1/4 cup heavy whipping cream
1 large egg - beaten 
3 cups rhubarb - chopped
     Blend the sugar and flour, add the cream and egg and mix until smooth. Add the rhubarb and stir by hand. Pour the filling into the pan/plate and spread evenly.

Topping
3 Tbs all purpose flour
3 Tbs sugar
2 Tbs unsalted butter
     Blend the three ingredients until the mixture is a course crumb texture. Sprinkle evenly over the tart.
     Bake for 45 minutes (if you use frozen rhubarb it will take longer) or until the middle is set and the crust is browned.
     Serve warm or chilled.With ice cream, or whipped cream, or by it's wonderful self. Refrigerate to store.