Rhubarb Jam:

Cut the rhubarb into pieces.

Add the rhubarb pieces and sugar to a medium saucepan. Bring to a boil over medium heat and reduce heat to low. Simmer, covered, stirring occasionally for 30 min or until the fibers are softened.

Let cool. Set aside until use.

Tart Dough:

Preheat oven to 350F.

Prepare tart dough. Bake following the making method. Bake until edges are lightly golden. (http://www.chez-k.org/classics/rhubarb-tart/)

In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.

Bake another 5 min or until the egg wash is dry.

Filling & build-up:

Add the eggs and sugar to a medium saucepan and whisk well.

Add the cream and whisk well.

Strain the solution and wrap the top. Keep in your fridge for at least 30 min.

Spread the rhubarb jam on the tart crust while the tart crust is still hot.

Pour the egg solution into the tart crust.

Place the mold on the middle rack of the oven. Bake for 60 min or until the filling is solid. Remove from oven and place on a wire rack.

Decorate as you like. Our recommendation is to serve it with vanilla ice cream.