Cookie Dough Crust
.5 lb. butter, unsalted
1 cup sugar
3/4 tsp vanilla
1.5 cups sifted flour
2 tsp baking powder
1/4 tsp salt
Cream the butter in a standing mixer. Add the sugar and cream again. Add the egg, beat well and then add the vanilla. Mix the dry ingredients. Add to the creamed mixture. Stir until blended.
Remove and pat into a small round. Wrap in waxed paper or saran and refrigerate for 1 hour.
When ready to make the Galette, roll out to 13 – 14 inches and place on a cookie sheet lined with parchment paper.
1 lb. of rhubarb cut into approximately 3 inch pieces.
3/4 cup of sugar
1/3- 1/2 cup of sugar
2 Tbs. heavy cream
Preheat the oven to 375 degrees.
Break the whole egg into a bowl. With a pastry brush, brush the pie crust with the white of the egg. Let it dry.
Wash and dry the rhubarb and cut into 3 inch lengths. In a large bowl toss the rhubarb with 3/4 cup of sugar. DO NOT LET IT SIT as that will cause the rhubarb to release its juices.
Immediately arrange in whatever pattern you like on the crust leaving 2 inches on the outside for the overhang. Top with the rest of the sugar. Fold the outside over the rhubarb and place in the oven for 20 minutes.
While this is baking beat the rest of the egg, white and yolk. Add 1/3 cup of sugar or more if you like with the egg and 2 Tbs. of heavy cream. This will make a very thick mixture.
Turn the oven down to 350. Pull the tart out of the oven. Brush or pour at least half or more of the mixture over the rhubarb. Return to the oven and bake 30 minutes. Remove from the oven and brush some of the remaining mixture over the outside crust. Return to the oven for 10 minutes or until set. When set remove from the oven and let cool.
Serve with Vanilla ice cream.
There will be more of this mix than you need. You can save it to use for your French Toast batter.