Clean the rhubarb and cut into pieces 1-2 cm long. Sprinkle with 50 g sugar and pull a short time.
2. for the dough:
Mix curd, 100g sugar, milk, oil, lemon zest and salt. Mix flour and baking powder. Stir half into the curd mixture, add any flour left over and knead together until smooth.
Roll out 2/3 of the dough on a floured surface and spread it on a greased pan (33×35 cm) sprinkled with bread crumbs. Mix the cream, eggs, remaining sugar and vanilla pulp. Spread the rhubarb evenly on the dough and pour the sour cream over it.
Roll out remaining dough into a rectangle about 36×25 cm. Using a lattice roller, roll twice lengthwise over the dough, pulling the dough apart as a lattice (if no lattice roller is available, you can also cut the dough into delicate strips and then place them on top of the rhubarb). Place the dough lattice on the rhubarb and overhang- cut the dough into small pieces. Stir egg yolk and whipped cream and brush the grid with it. Bake in a heated oven (electric oven: 200 °C / gas: level 3) for about 40 minutes.
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