Preheat the oven to 350 degrees F. Butter a 9-inch diameter tart pan with a removable bottom and place on a parchment paper-lined sheet pan.

Halve or quarter the rhubarb stalks lengthwise, so they are about 1/4-inch wide. Lay out the best stalks so you have enough to put in rows across the top of the cake. Roughly chop the rest of the rhubarb into 1/2-inch-long pieces. You should have about a generous cup.

In a food processor, pulse the almonds, flour, baking powder and salt until the nuts are finely ground.

Using an electric mixer on high speed, cream the butter and 3/4 cup sugar until they are pale and fluffy, about 4 minutes. Beat in the eggs one at a time followed by the vanilla extract. Continue beating for another 4 minutes until it is even more light and fluffy.

On low speed, mix the dry ingredients into the wet ingredients until just combined. Fold in the Greek yogurt.

Spread about 1 cup of the batter into the bottom of the pan. Scatter the chopped rhubarb on top. Spread on the remaining batter smoothing it into an even layer. Place the long rhubarb pieces on top in stripes.

Bake for 70-80 minutes until the cake is golden brown and it springs back when pressed.