A buttery and flaky tart crust filled with a sweet-tart rhubarb filling, topped with a golden, crumbly streusel topping.

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Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
For the crust: In a food processor, combine 1 1/2 cups flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and ice water and pulse until the dough begins to come together. Turn the dough out onto a lightly floured surface, knead a few times to bring it together, then wrap it in plastic wrap and refrigerate for 30 minutes.
After chilling, roll the dough out to fit the tart pan. Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork and bake for 10 minutes, until lightly golden. Remove from the oven and set aside.
For the filling: In a medium bowl, combine the chopped rhubarb, 1/2 cup sugar, cornstarch, vanilla extract, and cinnamon. Mix well and set aside.
For the streusel: In a small bowl, combine the oats, brown sugar, 1/4 cup flour, and 1/4 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
Assemble the tart: Pour the rhubarb mixture into the pre-baked tart crust. Sprinkle the streusel topping evenly over the rhubarb filling.
Bake the tart for 40-45 minutes, until the filling is bubbly and the streusel is golden brown. Let cool before removing the tart from the pan and serving.

Ensure the rhubarb is cut into small pieces to avoid uneven cooking.
You can substitute the brown sugar with granulated sugar for a lighter streusel topping.
The tart can be served warm or at room temperature, and pairs wonderfully with a scoop of vanilla ice cream.