Whisk together the powdered sugar, almond meal, and all-purpose flour.

Cut the butter into pieces and add to the dry ingredients. Use a wooden spoon or your hands to mix together thoroughly.

Form into a disk then wrap the crust in plastic cling film and place in the refrigerator for 30 minutes

Wash and trim the rhubarb. Make sure you discard the leaves as they can be poisonous.

Cut the rhubarb into small pieces.

Cut the marzipan into small pieces.

Preheat the oven to 350 degrees F.

Grease and flour a 10-inch tart pan.

Remove the prepared crust from the refrigerator and roll it out into a circle.

Press it into the prepared pan.

In a separate bowl, mix the rhubarb and the marzipan together with the jam.

Transfer the jam mixture to the tart pan. Place in oven and bake for 45 minutes.

Place the powdered sugar and the almond sticks in a small skillet and cook until the almonds have caramelized. Remove from heat and transfer the almonds to a clean cutting board.

Scatter the caramelized almonds evenly over the top.

Let the tart cool completely before transferring to a serving plate.

Cut and serve.