Preheat the oven to 180°C/350°F.
2. Cut the rhubarb into pieces.
3. Place them in a strainer with 50g of sugar to remove the acidity.
4. Let it marinate for 30 minutes.
5. Meanwhile, whisk together the eggs, cream, and almond powder.
6. Add the remaining sugar and vanilla sugar.
7. Line the brioche dough in your oval ceramic or metal mold.
8. Sprinkle the remaining almond powder in the bottom.
9. Add the rhubarb compote and pour in the mixture.
10. Shape the remaining dough into three equal-length and thickness ropes.
11. Braid the three ropes together to form the basket handle.
12. Place the dough braid on a parchment-lined baking sheet.
13. Give it a rounded shape to fit your mold.
14. Brush the handle with egg yolks and the edges of the tart.
15. Bake for about 40 minutes for the tart and 10/12 minutes for the handle.