Beat the butter, sugar, vanilla sugar, salt and eggs until frothy and stir in the flour mixed with the baking powder. Stir the crème fraîche, grated almonds and finally the prepared rhubarb into the batter.
Butter a tart pan (or muffin molds) and carefully sprinkle with semolina. Pour in the dough, decorate as desired and bake in a preheated oven at 180 ° for about 25 - 30 minutes until golden brown.
A dollop of cream or a scoop of vanilla ice cream is delicious with it.