Combine rhubarb and 1 cup of the sugar in a medium nonreactive saucepan over medium heat, stir to combine, and cook until rhubarb releases some juices, about 5 minutes. Reduce heat to low and simmer, stirring occasionally, until rhubarb is soft and just starting to fall apart, about 25 to 30 minutes. Remove to a bowl and let cool.
Combine flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Grate butter on the large holes of a box grater, add to flour mixture, and rub between your fingertips until ingredients just hold together when squeezed, about 3 minutes. Add yolks and combine until dough forms large, fist-size chunks when squeezed, about 1 minute (the dough will be crumbly). Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
Heat the oven to 375°F and arrange a rack in the middle. Coarsely chop the almonds and set aside.
Evenly crumble chilled dough over the bottom of a 13-by-9-inch baking dish, then firmly press it into the dish using your fingers or the bottom of a measuring cup. Sprinkle almonds over top and press lightly into the dough. Using a slotted spoon, evenly spread cooled rhubarb over the base. If you have any remaining syrup, pour up to 1/3 cup over the top. Bake until dough is brown and rhubarb mixture is bubbly around the edges, about 40 to 50 minutes. Let cool completely before cutting.
Beverage pairing: Bugey Cerdon, Caveau du Mont July, France. These bars are missing a classic companion for rhubarb—strawberries—so why not add that element with the wine? Bugey Cerdon is a sweet, sparkling rosé from eastern France that is light, summery, and reminiscent of berries and honeysuckle.
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