A delightful and tangy rhubarb tart with a flaky crust and sweet-tart filling, perfect for spring and summer desserts.

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In a bowl, combine flour, sugar, and salt. Cut in the butter until mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
Preheat oven to 375°F (190°C).
On a floured surface, roll out the dough to fit a 9-inch tart pan. Press into the pan and trim the edges.
In a separate bowl, mix rhubarb, sugar, cornstarch, vanilla, and lemon juice.
Pour the filling into the prepared crust.
Brush the crust edges with beaten egg.
Bake for 40-45 minutes, or until the crust is golden and filling is bubbling.
Allow to cool before serving.