1. For the dough add flour and confectioners’ sugar to a large bowl and mix to combine. Add the cold butter in small pieces, use a pastry blender* and cut the butter into even smaller pieces until everything looks like coarse sand. Add the egg yolks and ice water, mix in, and knead shortly until everything comes together – do not overmix. Shape into a ball, flatten it, and wrap in plastic wrap. Place in the fridge for about 2 hours.

2. While the dough is resting prepare the rhubarb by cleaning and cutting it into 2.8 inches (7cm) sticks. Add the sugar, water, and lemon juice to a large pan. If you have more green than red rhubarb you can add some raspberries to “color” the rhubarb sticks (optional). Bring the mix to a boil and add the rhubarb. Let cook for 2-3 minutes while turning the rhubarb often. You want the rhubarb to look glossy but not for it to be soft. Remove the rhubarb and let the liquid cook for another 2-3 minutes so it can thicken up a bit more. Place the rhubarb in a shallow bowl and pour the syrup on top. Let cool down then place in the fridge for about 1 hour to cool down completely.

3. For the frangipane mix the ground almonds, brown sugar, and flour to a bowl and mix to combine. Add the soft butter, egg, and vanilla extract and mix until you get a smooth paste. Set aside

4. Preheat the oven to 375°F (190°C). Roll out the dough on a piece of baking parchment to get a large circle with a diameter of about 13 inches (33cm). You can roll out slightly larger and cut out the circle to get a nice clean edge. Place with the baking parchment on a baking sheet. Spread the frangipane on top of the dough, leaving a border of about 1.6 inches (4cm) all around. Take the rhubarb out of the syrup and let drain for a moment (save the syrup), then place on the frangipane in a zig-zag pattern. To create the pattern and keep a round shape you have to trim the rhubarb here and there a bit. Fold the dough over the rhubarb and brush with the beaten egg yolk. Sprinkle the edges with some sliced almonds, sprinkle some coarse sugar all over the galette and bake for about 25 minutes until the edges got some nice color and the rhubarb is soft. Take out of the oven and let cool down on the baking sheet. You can serve the galette still a bit warm or cold with ice cream or whipped cream.