Clean the rhubarb, remove threads if necessary. Cut the sticks into 2 cm wide pieces, mix with 50 g sugar and let steep for 30 minutes.
For the crumble, sieve the flour into a bowl. Add butter, 180 g sugar, vanilla sugar and a pinch of salt. Knead everything first with the dough hook of the hand mixer and then with your hands to make crumbles. Press 2/3 of the crumble into a greased tart pan (24 cm Ø), forming a 2 cm high edge. Mix the almonds with the remaining crumble. Place the bottom in the preheated oven at 190 &
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