A stunning and delicious tart with a buttery crust filled with sweet-tart rhubarb, perfect for showcasing the vibrant flavors of spring.

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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 the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time and pulse until the dough just comes together.
Press the dough evenly into the bottom and sides of the tart pan. Prick the bottom with a fork and chill for 15 minutes.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool slightly.
For the filling: In a large bowl, combine the chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss well to coat.
Spread the rhubarb mixture evenly into the cooled crust.
Bake for 35-40 minutes, or until the filling is bubbly and the rhubarb is tender.
Allow the tart to cool completely before slicing and serving.

For a decorative touch, arrange thin rhubarb strips in a pattern over the filling before baking.
Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
Store leftovers covered in the refrigerator for up to 3 days.