Preheat oven to 400°F.

Mix flour and icing sugar together. Cut butter into small cubes and crumble them into flour mixture until it develops a gritty consistency. Add water and knead briefly into a dough. Refrigerate for at least 4 hours, preferably overnight. Blind bake in 10-inch-diameter pie dish for 15 to 20 minutes. Remove and reduce oven temperature to 350°F.

Place rhubarb in casserole dish and sprinkle with orange juice, then sugar. Bake for 10 minutes, until pieces are tender but still keep their shape.

Split vanilla bean and scrape out seeds. In bowl, rub seeds with sugar using fingers. Whisk in egg yolks and cornstarch until well combined. In pot, bring milk and vanilla pod to a boil over medium-high heat. Remove pod; whisk in egg mixture. Cook, whisking, over medium heat until thick; remove from heat. Scrape into shallow bowl; place a piece of plastic wrap directly on cream, then refrigerate.