Preheat your oven to 350°F (175°C).

Trim and wash fresh rhubarb, then cut it into 1-inch pieces. Toss with 1 tablespoon of sugar and let sit for 10 minutes.

In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, incorporating each egg fully before the next.

In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Gradually fold this into the butter mixture, alternating with milk.

Prepare a 9-inch springform pan by greasing and flouring it. Spread the batter evenly in the pan and arrange the rhubarb pieces on top.

Bake for 45-50 minutes, or until golden brown and a toothpick inserted comes out clean.

Allow the torte to cool completely in the pan for about 30 minutes before removing the sides of the springform pan.