In a bowl, beat the egg, brown sugar, oil and vanilla until smooth. combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Fold in the rhubarb and 1/2 cup almonds. Pour into two greased 9-in. round baking pans.
In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.