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Sift the flour and salt into a large bowl.
Add the butter, and rub with your fingertips until the mixture forms pea-sized bits. A pastry blender will also work.
Mix together the egg yolk and 2 tablespoons of cold water, then add to the flour-butter mixture.
Using a pastry blender mix until the dough just starts to come together. Add more cold water a bit at a time as needed. (tablespoon at a time)
Press the dough together and shape into a disk.
Wrap with plastic wrap and refrigerate for at least 30 minutes.
Keep the dough refrigerated until rhubarb mixture is prepared.
Cut the fresh rhubarb into 1-2 inch pieces.
Using a deep 10 inch skillet with an ovenproof handle, add the butter and sugar.
On medium heat melt the butter and sugar.
Arrange the rhubarb tightly on top, filling all gaps.
Cook over low heat for 20-30 minutes, or until it has caramelized (lightly browned) and excess liquid has evaporated.
Preheat the oven to 375º F.
Roll out the pastry dough on a lightly floured surface, slightly larger than the skillet.
Cover the rhubarb mixture with the pastry dough.
Press down around the edge to enclose completely.
Bake for 25-30 minutes and the pastry is golden brown.
Remove from the oven and let rest for 5 minutes.
Cover the skillet with a serving plate and carefully flip over.
Serve Tarte Tatin with vanilla ice cream or whipping cream.