1 cup + 1 tablespoon heavy cream
½ cup + 2 tablespoons whole milk
1 cup rhubarb juice (we used a juicer, can be achieved by blending and straining 3 stalks)
8 egg yolks
1 cup cane sugar, divided
2 ½ cups all-purpose flour
1 ¼ cups cold unsalted butter
4 teaspoons sugar
1/2 teaspoon salt
6-8 tablespoons ice water
1 stalk rhubarb
2 cups water
1 1/2 cups cane sugar
- Bring rhubarb juice to a boil over medium high heat. Cook until liquid reduces by almost half, for about 10 minutes. Cool until ready to use.
- Cut the butter into 1/2 inch cubes and freeze for 10 minutes.
- Add flour, sugar, and salt to the bowl of a food processor and pulse a few times to combine. Add the chilled butter and pulse 5-10 times until pea size chunks of butter are left.
- Turn on processor and add water, then immediately stop the processor and finish kneading by hand.
- The dough should be very shaggy (not fully incorporated.) Knead together until dough can be formed into a ball. Press into a thick disk. Wrap disk in plastic wrap and chill for 10 minutes.
- Heat oven to 350°F. Roll the dough disk out to a 1/4-1/8 inch thick circle and press into a 9 inch tart or pie pan. Line the inside of the crust with foil and pie weights and bake for 15-20 minutes until crust is baked through.
- While the crust is baking, combine the heavy cream, milk, rhubarb juice, and half the sugar in a sauce pan over medium heat and bring to a boil. Turn off heat.
- Combine the egg yolks and remaining sugar in a large bowl. Slowly add the cream mixture to the egg mixture, whisking constantly, until smooth. Set aside.
- Remove crust from oven and lower the temperature to 300°F.
- Add the custard to the crust. Bake for 15-20 minutes or until the custard is set and barely wiggles. Cool in refrigerator for at least 1 hour.
- For the topping: use a mandoline if you have one, to thinly slice the rhubarb cross-wise.
- Combine sugar and water in a small saucepan and bring to a boil; add the rhubarb and cook for 30 seconds to 1 minute. Lay the cooked rhubarb slices flat on a piece of parchment paper to cool. Arrange the pieces decoratively on the cooled custard.