- For the vanilla cream
- ½ liter milk
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- 30 grams Pastry flour
- 1 pinch salt
- powdered sugar (for dusting)
For the vanilla cream, cut vanilla pod lengthwise, scrape out vanilla seeds, add to a saucepan along with pod and milk and bring to a boil. Remove from heat and discard vanilla pod. Mix egg yolks with sugar until creamy and then add flour and salt. Gradually add milk mixture into egg yolk mixture and pour back into pot. Beat over low heat until cream thickens without boiling. Cool vanilla cream.
For the pastry, mix flour with sugar and salt and shape into a mound on a flat work surface. Create a well in center. Cut cold butter into flour around well, crack egg into well and chop ingredients together with a knife until crumbly. Quickly knead into a dough with hands, form into a ball, wrap in platsic wrap and refrigerate for 30 minutes.
For the filling, rinse rhubarb, trim and cut diagonally into 5 cm (approximately 2 inch) pieces. Mix with sugar and 125 ml (approximately 1/2 cup) water in a saucepan and boil. Remove from heat, cool and drain well. Reserve broth.
Preheat oven to 180°C (approximately 350°F). Grease springform pan. Roll out dough on a floured surface until slightly larger than pan. Press into pan, pressing up sides to form an edge. Let dough hang 2-3 cm (approximately 1 inch) over pan. Prick bottom of dough several times with a fork.
Pour in vanilla cream and 1/4 of rhubarb mixture. Smooth and then top with remaining rhubarb, making a star shape. Drizzle with a bit of reserved rhubarb broth. Fold overhanging pastry inwards. Bake in oven on lowest shelf for about 40 minutes. If pastry is darkening too quickly, cover with aluminum foil. Remove, cool slightly, remove from pan and cool completely. Dust with powdered sugar to serve.