Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
Mix flour, baking powder and salt. Set aside.
In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.