Tart with rhubarb

Heat the oven up to 180°C. Rhubarb wash, dry, peel and cut into slices 5 cm long. Sprinkle prepared rhubarb with 50 g of sugar and let it brew for 1 hour.

For the dough, cool the butter and cut into cubes. Sift flour with sugar and almonds into a deep bowl, add a pinch of salt. Put the butter, beat in the egg and knead a smooth dough. Shape the dough into a ball, wrap it in cling film and refrigerate for 1 hour.

Roll out the dough, putting it between two sheets of parchment, transfer it to a greased form. Prick the dough frequently with a fork and refrigerate for 15 minutes.

Bake the tart base for 15 minutes. (So ​​that it does not rise, you can cover it with parchment and pour dry peas on top.).

To pour the egg and yolks, stir with cream, add 50 g of sugar and vanilla sugar.

Put the real rhubarb on the base for the tart and pour over the filling. Sprinkle with cane sugar and bake the tart for 30 minutes.