A tangy and sweet rhubarb tart with a buttery crust, perfect for spring and summer desserts.

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Preheat oven to 375°F (190°C).
In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time until dough begins to come together. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
Roll out the dough on a floured surface and transfer it to a tart pan. Trim the edges and prick the bottom with a fork.
In a bowl, mix rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
Pour the rhubarb filling into the tart shell and spread evenly.
Brush the crust edges with beaten egg.
Bake for 40-45 minutes or until the crust is golden and the filling is bubbly.
Cool completely before serving. Dust with powdered sugar if desired.