First, make the crust. In a bowl, combine 1 1/3 cups flour, 1/2 cup butter, 1 tbsp sugar, 1 tbsp oil, and a pinch of salt. Work dough until it resemble bread crumb. Slowly add 1/4 water until dough forms.
Let the dough rest one hour. Preheat the oven (see note). Roll out thin and line deep tart pan. Prick crust with fork and refrigerate 10 minutes. Bake 10 minutes [Editor's note: Based on other recipes, we suggest a 375 to 400 degree oven]. Cool. Fill with cheese mix.
To stew the rhubarb, combine 2lbs of it, diced, with 1 1/2 cups of sugar. Cook covered on low heat for 1½ hours.
Make the tart filling. Preheat the oven to 400. In a bowl, mix cheese cream, superfine sugar, egg yolks, and lemon until smooth. Whip the egg whites until stiff and fold them into the cheese mixture. Pour into the prepared crust. Bake the tart at 400 for 40 minutes. Cool and serve with stewed rhubarb.
Notes
Persnickety Note: the French peel their rhubarb and asparagus. If you are expecting red rhubarb don’t peel it.