Instructions: Lightly butter an 11-inch tart pan. Preheat oven to 375 degrees.

Peel the rhubarb if its tough and stringy and dice it into small squares, about 1/3-inch across. Toss it with the sugar, using the larger amount for a sweeter tart, clove, and orange flower water and set aside.

Meanwhile make the Alsatian Tart Dough batter and line the tart pan.

Beat the egg in a 2-cup measure, then add the juices that have collected from the rhubarb with enough cream to make 1 cup. Distribute the rhubarb over the batter, keeping it within the rim. Pour the custard over the fruit and bake until set and lightly browned, about 45 minutes. Remove from the oven and immediately spoon the Grand Marnier over the surface. Serve the tart warm, dusted with powdered sugar.

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