Start by preparing the shortcrust pastry. Mix the flour, almond powder and salt in a bowl.
Dice the softened butter. Then add the butter to the mixture and mix and knead with your fingertips for a few minutes to obtain a crumble-like texture.
Add the water little by little (adjust the amount according to the texture of the dough) so that the pieces of dough can be tied together to form a smooth, non-sticky ball.
Leave to rest for 15 minutes.
Wash the rhubarb sticks, and cut them into pieces of about 4 cm.
Make a compote by heating them over low heat in a small saucepan with 4 tablespoons of sugar for about 7/8 minutes. Then add the vanilla powder.
Roll out your shortcrust pastry and place in a pie tin (well buttered or covered with baking paper).
Spread the rhubarb compote on the bottom of the tart.
Preheat the oven to 180°C.
Rinse the cherries, cut them in halves to stone them.
Spread them evenly over the rhubarb compote.
Sprinkle with a little almond powder or flaked almonds.
Cook for about 30 minutes at 180°C. Watch the cooking.
Serve warm or cold, with a scoop of ice cream or whipped cream for the greediest :)