Clean rhubarb and cut into slanted, about 1/2 inch long pieces.

Roast almonds in a naked frying pan until golden. Remove from heat and cool.

Preheat the oven to 375 degrees

Whisk together the flour, baking powder, and salt. Set aside.

Peel the bananas, place in a bowl, drizzle with the lime juice and mash with a fork. Add the milk and mash to combine.

Beat the butter and sugar for 5 minutes until creamy.

Beat in the vanilla extract.

Add the eggs one at a time making sure each is incorporated into the batter before adding the next.

Add the flour, toasted almond leaves and baking powder, alternately with banana puree and milk under the egg mass stir.

Spread the dough on a greased baking tray (12 x 16 inches). Evenly distribute the rhubarb pieces over the top.

Place in the oven and bake 35 minutes.

Heat the jam and brush it over the top of cake immediately after baking.

Allow the cake to cool completely.

Sprinkle powdered sugar over the top. Cut and serve.