Prepare a 20cm spring form cake pan by buttering the sides and lining the base with baking paper. Set aside.
Place cream into TM bowl.
Whip cream on 10-20 sec/Butterfly/speed 4 until stiff peaks form. (Time will vary based on the freshness of the cream, the fresher it is, the longer it will take.)
Add eggs one at a time and blend gently 10 sec/Butterfly/speed 3. Add almond essence with the second egg. Remove Butterfly.
Add flour and sugar. Pulse 4-5 times to blend. DO NOT OVERMIX.
Pour batter into prepared pan.
Place cut rhubarb stalks on top of batter. Sprinkle with second amount of sugar.
Process in steam oven for 40-50 minutes or until a skewer comes out clean.
Preheat oven to 180°C fan forced.
While the cake is steaming, place all topping ingredients except almond flakes into TM bowl.
Blend 20 sec/speed 8.
Cook for 3 min/80°C/speed soft.
Spread over top of steamed cake, sprinkle with almond flakes and bake for 10 minutes until topping is set and cake is fragrant.