1. Combine flour, sugar, and salt in a large bowl. Add the cold butter in small pieces and cut it into even smaller pieces using a pastry blender*. Next, add the egg and vanilla extract and mix quickly to get a smooth dough. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour.

2. Preheat the oven to 180°C (350°F). Lightly grease a 23cm pie dish* or 24cm springform tin* and set aside. Roll out the dough on a lightly floured surface, place it inside the Pie dish/baking tin and press it to the bottom and sides. Trim overlapping dough, if necessary. Place in the fridge until ready to use.

3. Clean the rhubarb and peel, if necessary. Cut thick stalks in half lengthways and cut them into small pieces. Set aside.

4. For the filling, mix sour cream and eggs in a large bowl. Combine sugar and cornstarch, add it to the bowl together with the vanilla extract and mix well. The easiest way to do this is with a handheld mixer or a regular whisk. Next, add the rhubarb pieces and fold them in. Pour the mixture into the prepared tin and sprinkle with sliced almonds. Bake the cake for about 45-55 minutes. The cake should have set around the edges, but the filling can still wobble a bit in the center – the filling will firm up while cooling down. Take out of the oven and let cool down completely. Dust with confectioners’ sugar before serving (if you like).