Preheat the oven to 350°F.

1. Cut the rhubarb into pieces.

2. Put the pieces in a strainer with 50 g of sugar to remove the acidity. Let it macerate for 30 minutes.

3. Meanwhile, whisk together the eggs, cream, almond powder, and add the remaining sugar and vanilla sugar.

4. Line the brioche dough in your mold.

5. Add the rhubarb and pour the egg-based preparation.

6. With the remaining dough, shape strips.

7. Cross the strips to form a weave, passing over and under and alternating.

8. Place the “lattice” on top of the filled tart, sealing the edges.

9. Brush with beaten egg yolk and bake for 40 minutes.