Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

In a medium bowl, combine the chopped rhubarb with 1/4 cup of granulated sugar. Set aside to let it macerate for about 15 minutes.

In a separate bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter with the remaining 3/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs, vanilla extract, and almond extract to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the macerated rhubarb and half of the sliced almonds.

Pour the batter into the prepared cake pan, smoothing the top. Sprinkle the remaining sliced almonds over the batter.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.