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1
Place the rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until the rhubarb releases some juices, about 5 to 10 minutes.
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2
Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and just starting to fall apart, about 25 to 30 minutes.
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3
Remove to a bowl and let cool.
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4
Combine the flour, remaining 1 cup sugar, baking powder, and salt in a large bowl.
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5
Grate the butter on the large holes of a box grater, add it to the flour mixture, and rub between your fingertips until the ingredients just hold together when squeezed, about 3 minutes.
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6
Add the yolks and combine until the dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly).
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7
Dump the dough on to a piece of plastic wrap, and shape into a flat disk.
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8
Wrap tightly, and refrigerate for at least 30 minutes.
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9
Heat the oven to 375 degrees F and arrange a rack in the middle.
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10
Evenly crumble the chilled dough over the bottom of a glass 13-by-9-inch baking dish, then firmly press it into the dish using the bottom of a measuring cup.
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11
Sprinkle the chopped almonds over top and press them lightly into the dough.
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12
Using a slotted spoon, evenly spread the cooled rhubarb over the base.
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13
If you have any remaining syrup, pour up to 1/3 cup evenly over the top (try to avoid the very edges of the dish).
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14
Bake until the dough is brown and the rhubarb mixture is bubbly around the edges, about 35 to 40 minutes.
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15
Let cool completely before cutting into 2-inch bars.
