Make the shortcut pastry by mixing the flour, salt and 2 tablespoons of sugar. Add butter cut into small cubes and mix by hand or food processor on pulse setting until you get a mixture that resembles breadcrumbs. Add water one tablespoon at a time until mixture comes together as a ball.
Roll out the pastry and place in a 23cm loose bottomed tart tin. Prick the pastry all over with a fork.
Cut the rhubarb into small cubes and spread on top of the pastry.
Mix eggs, cream, 200g sugar and vanilla together. Pour carefully over the rhubarb in the prepared tart case.
Bake for 30 minutes or until pastry and filling are golden and firm to the touch. Let cool completely before serving.