Comment: two options, rhubarb can be frozen or fresh. In both cases it is recommended to remove excess water. For frozen rhubarb, no problem, we cut it into small sections (if not done so already), and just let it drip in a colander. For fresh rhubarb, wash it, peel the hard fibers, cut into small pieces, sprinkle with ~40 g sugar, mix and let stand at least 2 hours, but preferably overnight, then drain the rhubarb in the strainer.
If you use 100% cream, no need for cornstarch. For 100% milk, use 1 teaspoon of starch and in between, adjust the amount of starch. Good idea (but not required) to precook the dough for 15 minutes at 180C. Cover with a sheet of aluminum or parchment paper and beans (or apricot pits). I use a pie sheet of 28 cm in diameter.
For the dough, flatten it into a small disk and place it under film in the fridge for at least 1 hour. Take it out of the fridge for 20 to 30 minute before rolling it.
For the sweet dough:
125 g of soft butter
250 g sifted flour
1 pinch of fine salt
1 tablespoon of sugar
50 g of water to be slowly incorporated until obtaining a good consistency
600+ g rhubarb (frozen or fresh)
For the binding:
2 medium eggs
100 g sugar
200 ml cream or part cream, part milk
corn starch (see comments)
Make the dough, put it into a disk and let rest for 30 or more minutes in cling wrap in a cool place.
Preheat the oven to 180C.
Lay the dough into the pie mold, pierce with a fork. Pre-cook the dough for 15 minutes (opt - see comment).
Increase the oven at 200C.
Arrange the rhubarb on the dough.
Mix all the elements of the binding, pour into the mold, and bake for 30 to 35 min.