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Preheat the oven to 200C/400F. Line a springform tin with a circle of paper that goes up the side of the tin (or grease a pie dish with some butter).
In a bowl or a jug, whisk the melted butter, sugar, vanilla and egg until combined.
In another bowl, mix the almond meal or flour, chopped almonds and baking powder until mixed through and then add the buttery mixture to the dry mixture.
Place mixture in the prepared tin or pie dish.
Sprinkle the mixture with the extra chopped almonds, the raw sugar and rhubarb pieces.
Bake for 30 minutes and serve with vanilla ice cream.