Preheat oven to 350 degrees. Rub the inside of an 8"x10" (or similar) rectangular baking dish with butter. Sprinkle with a little bit of sugar, swirl it around the pan to coat and tap out the excess. Slice rhubarb in half lengthwise (quarter if very large) and set aside 8 of the best looking pieces. Chop the remaining rhubarb into ½ inch pieces.

Whisk together the flour, baking powder, salt and almond flour in a bowl and set aside.

Using a stand mixer or electric beater, beat together 1 cup butter with ¾ cup sugar in a large bowl. Scrape in seeds from the vanilla bean and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, being sure the first egg is fully incorporated before adding the second. Add the bourbon and beat until mixture is pale and fluffy, about 4 minutes more.

Add the dry ingredients, a little at a time, while beating on low speed. Add the yogurt and stir until just combined. Use a rubber spatula to scrape down the sides and fold in the chopped rhubarb. Spoon the batter into the prepared pan, smooth the top and arrange the reserved rhubarb stalks in a pretty pattern. Sprinkle the remaining 3 tablespoons sugar evenly over top.

Bake for about 70-80 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

When the cake is baking, make the bourbon whipped cream. Whisk together the heavy cream, sugar and salt until soft peaks start to form, about 5 minutes by hand. Pour in the bourbon and continue whipping until stiff peaks form, about 1-2 minutes more. Don't over whip. Whipped cream can be stored in an airtight container for up to 1 day.

Allow the cake to cool, then slice and serve with bourbon whipped cream.

Cake can be stored at room temperature for up to 3 days or refrigerated for up to one week.