Preheat the oven to 350 degrees
Combine the 1 1/4 cups gluten free flour mix (or regular flour), 3/4 cup blanched almonds, 1 teaspoon baking powder and 1 teaspoon salt in a food processor or blender
Pulse the flour, almonds, baking powder and salt until the almonds are finely ground. The mixture will look sandy
In a large bowl (or stand mixer bowl) combine the 2 sticks of softened butter and the 3/4 cup of sugar
Mix the butter and sugar on medium speed until light and fluffy - about 5 minutes
Add the 1 teaspoon vanilla, 1/4 cup sour cream and 2 eggs (one at a time) while mixing on low.
Continue on low speed until the mixture is light and creamy - about 3 minutes
Slowly mix in the flour/almond mixture
Continue to mix on low speed until the batter is well combined. It will have a bumpy texture because of the ground almonds
Wash the rhubarb and chop into 1/2" pieces (you'll want about a cup of chopped rhubarb) and add to the mixture
Spray a 9" round or square pan with cooking spray
Spread the batter into the pan and even out the top
Bake the torte until a toothpick comes out clean - it will take between 60 and 80 minutes depending on your pan and oven
Serve with a dollar of whipped cream or scoop of vanilla ice cream and enjoy!