Merrill’s Rhubarb Custard Tart - Oryana

Ingredients

• 1 cup + 1 tablespoon heavy cream
• ½ cup + 2 tablespoons whole milk
• 1 cup rhubarb juice (we used a juicer, can be achieved by blending and straining 3 stalks)
• 8 egg yolks
• 1 cup cane sugar, divided
• 2 ½ cups all-purpose flour
• 1 ¼ cups cold unsalted butter
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 6-8 tablespoons ice water
• 1 stalk rhubarb
• 2 cups water
• 1 1/2 cups cane sugar