In the bowl of a food processor with the paddle attachment, beat butter and 3/4 cup of sugar until light and fluffy.
Add eggs, one at a time, to the butter and sugar mixture, pulsing to combine the first egg before adding the second. Then add the almond extract and pulse for another few minutes until light and fluffy
Add almond flour, baking powder, cardamom and salt and give it another quick pulse until it’s all combined.
Gradually add the yogurt and continue pulsing until it's all combined.
Pour batter into a bowl. Fold in macerated rhubarb with all it's delicious liquid too.
Scrape batter into a prepared pan. Smooth batter over with a spatula and arrange baked rhubarb on top. There will be some caramelized liquid in the dish that was used to bake the rhubarb ~ don’t throw this out! We are using this to caramelize the almonds next.
Place cake in oven and bake for 1 hour, turning half way through.