This is a wonderful dessert for this time of year, when the rhubarb is sweet & tender. Actually, it's good anytime! I think this recipe came from Canadian Living years ago.
3/4 c. butter, softened
1 1/2 c. sugar
1/3 c. plain yogurt
1 egg yolk
1 t. grated orange rind
2 c. flour
1/2 t. baking soda
3/4 c. sliced almonds
5 c. chopped rhubarb
1 T. orange juice
Glaze: 1/3 c. strawberry jelly (or jam)
In bowl, cream butter with 3/4 c. sugar; beat in yogurt, egg yolk & orange rind. Combine flour, baking soda, and 1/2 c. of almonds; gradually stir into butter mixture until incorporated. Using wet spatula or hands, spread evenly onto bottom & 3/4" up side of greased 10-in. springform pan.
Toss rhubarb with remaining sugar & orange juice; arrange evenly over dough. Sprinkle remaining almonds around edge. Bake in 350 oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender. Let cool on rack. Remove sides of pan.
In small saucepan, bring strawberry jelly & 3 T. water to boil, whisking constantly. Reduce heat & boil gently, whisking often, for about 3 minutes or until thickened. Brush over rhubarb & sides of cake. Let stand for 5 minutes. Makes 12 servings.