Preheat oven to 350. Spray inside of a 9.5" bundt pan with non-stick spray. Sprinkle 2 Tablespoons of flour into the bottom of the pan and swirl around until completely coated. Set aside. Add the butter and sugars to a large mixing bowl. Beat together until smooth, add in the eggs. Beat until batter becomes light and fluffy. Combine the flour, baking soda, baking powder, cinnamon, and salt. Pour in half of the dry ingredients and continue to mix while pouring in half of the buttermilk. Add in the remaining dry ingredients and then the buttermilk and mix until just combined. Fold in the rhubarb and almonds. Scoop the batter into the bundt pan evenly. Meanwhile, in a small bowl, combine ingredients for the streusel with a fork. Sprinkle the streusel over the batter. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes. Invert the cake onto a platter. Allow the cake to cool completely. Dust the cake with powdered sugar and sprinkle with more almonds. Serve with fresh strawberries and whipped cream. **Store cake in an air-tight container for up to 3-4 days or freeze.