Rhubarb tart (crostata di rabarbaro)

2_18234 RHUBARB TART INGREDIENTS 400 g r ' beard ' or, 100 g sugar, ready-made shortcrust pastry and stretched out, an egg, an egg yolk, a pod of vanilla, one tablespoon of corn flour, 200 ml of cream, 50 g of oat flakes, 50 g sugar, 50 g of butter.

Clean the r ' beard ' or: delete the leaves and the filaments of the stems.

Cut it into pieces and soft focus cuotelo in a pan with 50 g of sugar, until it melts.

Pour into a bowl and let cool.

Cake mould lined with baking paper and roll out the pastry.

Tap the mold on dough, cover with foil, pressing well on walls and lean of the beans.

Bake the cake over medium heat for about 15 minutes.

Beat the egg yolk with egg yolk, add the vanilla bean seeds, the rest of the sugar, the corn flour and pour the cream.

Mix thoroughly.

Add the r ' beard ' and his juice and pour the mixture into the cake.

Bake in medium oven, until it is thickened, about 30 minutes.

Ten minutes before you finish cooking oat flakes mixed with melted butter and brown sugar and sprinkle over the cake.

Put in oven, then Brown the cake.

Let cool and then serve.