A delightful tart combining the tangy flavor of rhubarb with a sweet, buttery crumble topping over a crisp pastry base.

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Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
In a bowl, mix 1 1/4 cups flour and 1/4 cup sugar. Cut in chilled butter until mixture resembles coarse crumbs.
Add cold water gradually until dough forms. Press into the bottom and sides of the tart pan. Chill for 15 minutes.
In another bowl, mix rhubarb, 1/2 cup sugar, cornstarch, and vanilla. Spoon over the chilled tart base.
In a separate bowl, combine oats, brown sugar, 1/4 cup flour, and melted butter to form the crumble topping.
Sprinkle crumble evenly over the rhubarb filling.
Bake for 40–45 minutes or until the crust is golden and filling is bubbly.
Cool before serving. Serve warm or at room temperature, optionally with whipped cream or ice cream.