Melt the butter and scrape the vanilla seeds from the vanilla bean. You can also replace the vanilla seeds with one teaspoon of vanilla essence.

Crack the eggs into a bowl and add sugar.

Whisk until airy.

Gradually pour in the butter while continuing to whisk.

Add the vanilla seeds (or essence), baking powder, and desiccated coconut, and make sure they are well mixed.

Add the all-purpose flour and mix together.

Cut the marzipan into small pieces and add them to the tart batter.

Cut the rhubarb into small pieces and add 1/3 to the tart batter.

Grease a tart tin with a bit of butter or oil and pour in the batter. My tart tin is about 20 cm.

Place the remaining 2/3 of the rhubarb on top.

Break the white chocolate into coarse pieces and spread them over the tart.

Place the tart in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) (regular oven) and bake for 35-40 minutes.

Take the tart out of the oven when done and sprinkle powdered sugar over it.