Preheat the oven to 180 C. Heat the cream, vanilla bean and seeds in a medium saucepan until it just comes to the boil. Remove from the heat and set aside, reserving the vanilla bean. Please the eggs and sugar in a bowl and whisk to combine. Gradually add the cream in and whisking until well combined.
Put the rhubarb in pieces into a saucepan and add sugar to your liking. Bring to the boil and boil until it starts to fall apart
Place the rhubarb curd (jam or lemon curd) in the bottom of an ovendish.
Cut the slices of brioche lengthwise into long think slices and spread each slice with some raspberry curd or jam. Roll into a rol and cut into two. Place the rolls in the rhubarb with the cut side up. Repeat until the ovendish is full.
Pour the creammixture over the top of the rhubarb rolls and leave to stand for 5-10 minutes before putting in the oven.
Bake for 15 minutes and then cover with aluminium foil and bake for another 15-20 minutes or until golden and set. Allow to stand for 5-10 minutes before serving.