Wash the rhubarb and remove about 1cm on each end. If the stalks are very thick, remove the skin. Slice the rhubarb and place in a large bowl with 175g sugar. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
For the pastry base beat butter and 75g sugar till creamy. Add 1 egg, white wine, flour and baking powder and swiftly knead until it all holds together. Place in the fridge for a few minutes to firm up.
Preheat oven to 180 C / Gas 4. Grease a springform tin.
Roll out the pastry base on a lightly floured surface and place in the prepared tin, letting the sides come up about 3cm. Drain the rhubarb and evenly place it over the base.
Bake in the preheated oven for 45 minutes.
Meanwhile stir crème fraîche, 2 eggs, vanilla sugar, 125g sugar, cinnamon and almonds till smooth. Take the cake out of the oven, spread with the mixture bake till browned, another 30 minutes. Serve with whipped cream or vanilla ice cream.