Sift 500 g flour on a baking board. Spread 250 g of butter in flakes on the flour, sprinkle 250 g of sugar on top and place the egg yolks in the middle. With your hands as cool as possible, knead the ingredients quickly from the inside out to make a shortcrust pastry. Let the dough rest in aluminum foil for 2 hours in the refrigerator.
Wash the rhubarb and peel off the thin outer skin from top to bottom. Cut the rhubarb stalks into pieces about 5 cm long.
Roll out the dough on a floured surface. Loosely roll up the pastry sheet, place it on the baking sheet and roll it apart again. Prick several times with a fork. Cover the dough base thickly and evenly with the rhubarb.
Grind 350 g of flour with 200 g of sugar, the vanilla sugar and 200 g of butter, which is as soft as possible, to make crumbles. Spread the sprinkles generously on the rhubarb.
Heat the oven to 200 degrees and bake the cake on the middle rack for about 30 minutes. Depending on how dark the sprinkles should be, maybe a little longer or a little shorter.
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