Trim the rhubarb so that they are the length of your baking dish. In this photo, I trimmed them so they fit the width of the tart pan. If you are using a round pan, make them any length or size you see decorative.
Preheat oven to 325˚F. Lightly butter an 8-inch (or 9-inch) round, rectangle or square cake pan or tart pan with a removable bottom. I used a rectangular removable bottom tart pan. If you are using a pan where the sides don’t release form the bottom of the pan, line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the eggs and extract and THEN stir egg mixture and melted butter into flour mixture until well mixed. THE DOUGH WILL BE VERY STIFF almost like a crumble.
Spread or press about two-third of the batter mixture over the bottom of the pan (reserve the last one-third for the topping). NOTE - I use an inverted spatula or my fingers to do this spreading.
Top with the rhubarb pieces.
Top the rhubarb pieces with remainder of dough (you will need your fingers to break the dough up and flatten out the pieces on the top (like a cobbler); some of the rhubarb should stick out. Sprinkle the sliced almonds on top.
Bake for 55-65 minutes; when a toothpick is inserted in the centre of the cake it should come out clean. and the top and sides have a slight golden colour. Cool on a rack, remove from pan by lifting the parchment out with the cake or separating the sides form the pan.
