Classic Rhubarb Tart

1. Preheat the oven to 180°C (350°F).
2. Wash and dice the rhubarb. Set aside.
3. In a bowl, beat the eggs with the sugar and vanilla sugar until frothy.
4. Add the crème fraîche and mix again.
5. Spread the shortcrust pastry in a tart pan.
6. Spread the rhubarb pieces over the tart base.
7. Pour the cream and egg mixture over the rhubarb. 8. Bake for 35 to 40 minutes, until the tart is golden brown.
9. Let cool or refrigerate before serving.