Name: Rhubarb Shortbread Crumble Tart
Ingredients: 2 heaping cups (227 grams thinly sliced rhubarb, about 1/4 inch. If your rhubarb is thick, slice the whole stalk lengthwise and then chop.); 1/4 cup 57 grams granulated sugar; 1 tsp vanilla bean paste; 1 Tbsp Instant Clearjel thickener (substitute cornstarch); 1 cup (or two sticks (226 grams) unsalted butter at room temperature); 2/3 cup 153 grams granulated sugar; 2 tsp vanilla bean paste (you can use extract, or the seeds of a vanilla bean); 1/4 tsp salt; 2 cups 266 grams all purpose flour; 3 Tbsp 15 grams rolled oats, for the crumble topping