A delightful tart featuring a buttery crust, tangy rhubarb filling, and a sweet, crumbly topping – perfect for spring and early summer gatherings.

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Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
To make the crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time until dough comes together.
Press dough evenly into the bottom and sides of the tart pan. Prick the base with a fork. Chill for 15 minutes.
Bake crust for 10 minutes. Remove from oven and let cool slightly.
For the filling, toss rhubarb with sugar, cornstarch, vanilla, and lemon juice in a bowl.
Spoon the rhubarb filling into the pre-baked crust.
To make the crumble, mix flour, brown sugar, and cinnamon in a bowl. Cut in butter until crumbly.
Sprinkle the crumble evenly over the rhubarb filling.
Bake for 35–40 minutes or until the topping is golden and filling is bubbly.
Cool tart before removing from the pan. Serve warm or at room temperature.