Preparation wash Rhubarb and cut into equal large pieces. With two oranges grate the zest. Orange zest put in a strainer and pour boiling water 2-3 times. Press, pressing the zest to the sieve. In a bowl, stir well or beat with a mixer 2 tbsp oil, egg and starch. Add the zest, mix well.

Ice cream dough is kept at room temperature for 10-15 minutes. While the dough is defrosting. Preheat the oven to 200 degrees Lightly sprinkle work surface and dough with flour, roll out the dough into a rectangle the size of 25-30 cm x 40 cm to Move a rectangle on a baking sheet. Use a sharp knife to the perimeter of the rectangle cut on the test at a distance of approximately 2 cm from the edge. The dough should not be slotted through.

Distribute the orange mixture over the inner rectangle of pastry.

This lot nicely put the rhubarb, sprinkle with sugar and put the pieces of the remaining butter (1 tbsp).

Bake for 15-20 minutes: the dough should be Browning, cut sides up. Slightly cooled tart sprinkled with powdered sugar. Serve the tart can be warm, with a scoop of ice cream. Or on request!!!