Combine flour and salt in a bowl, then cut in the cold butter until coarse crumbs form. Gradually add ice water, mixing until a dough forms, then flatten into a disk, wrap, and chill for 30 minutes.

Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie plate, trimming and crimping the edges as desired.

In a large bowl, mix chopped rhubarb with sugar and flour until combined.

In a separate bowl, whisk eggs, heavy cream, and vanilla extract until smooth, then gently fold this mixture into the rhubarb.

Pour the rhubarb filling into the prepared crust and bake at 375°F (190°C) for 20 minutes.

Reduce oven temperature to 350°F (175°C) and continue baking for 30-35 minutes more, or until the custard is set and the crust is golden brown.

Cool the tart completely on a wire rack before serving to allow the custard to fully set.