This cake is sweet and almondy with rhubarb delectability.
1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2 In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
3 In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
4 Bake for 30 to 35 minutes, or until the cake tests done.