Grease a tart mould with a lifting base (28 cm Ø) and dust with flour. Chop 100 g nuts for the base. Knead 225 g flour, 125 g sugar, 1 packet vanilla sugar, 1 pinch of salt, 1 egg, 125 g butter in pieces and chopped nuts to a smooth dough.
Pour into the mould, press the base and rim evenly. Prick several times with a fork. Chill for about 30 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut the vanilla pod open lengthwise and scrape out the pulp. Separate 4 eggs. Beat egg white until stiff. Mix 50 g butter, 125 g sugar, 1 packet vanilla sugar and vanilla pulp with the whisks of the mixer until creamy.
Stir in the egg yolk. Stir in cream cheese, curd and lemon juice. Stir in the sauce powder well. Fold in portions of beaten egg white.
Finely grind 30 g nuts in the universal chopper. Sprinkle the base with it. Add the quark mixture, smooth it down and bake in the hot oven on the lower shelf for approx. 50 minutes. Remove and let cool off.
Clean, wash and cut the rhubarb into pieces of about 1 cm. Bring the cranberry drink, 75 g sugar, 1 packet of vanilla sugar and rhubarb to the boil in a pot. Simmer for about 3 minutes. Stir starch and 5 tbsp. water until smooth.
Pour into the boiling rhubarb while stirring and continue cooking for about 1 minute. Leave to cool. Remove the cake from the tin and serve with rhubarb sauce.