Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), transfer to the prepared tin, prick the base with a fork.
Spread the almonds over the pastry base. Top with the rhubarb, sprinkle with sugar.
Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove.
Combine the quark, eggs, vanilla sugar and sugar, pour over the rhubarb.
Return to the oven
Bake the tart for a further 30 mins. Remove, allow to cool slightly, enjoy lukewarm or cold.