Wash and peel the rhubarb. Cut the stalks in small pieces about 1/2 inch pieces. In a bowl cover the rhubarb with the 2 Tbsp. sugar and vanilla and let macerated for about 15-20 min

Pre-heat the oven to 350F (180C)

If you are using a springform or a the tart-pan with removable bottom, layer the bottom with parchment paper. Now butter the pan and set aside. I used a long tart pan with a removable bottom (13 3/4" x 4 1/2" x 1" high) but you can use any round tart pan or round spring form.

The pudding: In a small bowl mix the cornstarch with 1/3 C cold milk thoroughly until no clumps are left and set aside. In a small pot heat 1 1/3 C milk with the sugar, salt and vanilla powder. When the milk is almost boiling briefly stir the cornstarch mix before adding it to the hot milk. Stirring the pudding constantly until it thickens evenly. Take the pot off the stove and let the pudding cool for a moment. 

The crust: In a medium bowl mix flour, sugar and cream of tartar, add cold butter pieces and the egg.  

Mindfulness practice: Mixing the crust/crumbles I want to encourage you to mix the ingredients with your hands. Feel the fine texture of the soft flour, in contrast to the rough crystals of the sugar. Now gently massage the cold butter into the flour, marrying everything with the moist egg between your fingers and palms until medium size crumbles form. Feeling all the different textures come together making such deliciousness is so satisfying and will fill you with deep gratitude for the abundance right at your fingertips. So, give it a try! 

There is just one obstacle. I don't know about you but having my hands in the dough I always have to remind myself not to "test-eat" to many of the crumbles. Though am convinced this is an important task and makes perfectly sense to me! 

But of course you always can use the mixer with a paddle attachment. But make sure not to over-mix! Stop when it resemble medium crumbles!

Add 2/3 of the crumbles to the parchment lined and buttered tart pan. Start forming the crust bottom and sides by patting the crumbles with a flat bottom glass until you have a solid crust all around evenly.

Filling: Mix the pudding with the macerated rhubarb and fill it in the crust. Crown the rest of the crumbles evenly on top of the rhubarb-pudding mix.

Bake for 50-60 minutes until the crust and crumbles on top are golden brown. Remove from the oven and let cool for a few minutes before you lift out the bottom with the tart. Let it cool fully before you cut the tart..

Serve with just a dust of powder sugar, a dollop of (coconut) whipped cream or add a ball of vanilla ice-cream.

Guten Appetit!