Preheat the oven to 180 degrees.
Sift flour, baking powder and baking soda in a bowl.
In another bowl using a hand-mixer process butter and sugar until creamy. Add in banana, salt, vanilla, milk and vinegar and mix until the mixture gets thicker and fluffier.
Using the hand-mixer at its lowest speed, whisk the dry mixture with the wet one until lumps free.
Add in strawberries and mix gently using a spatula.
Pour the mixture in a 9-inch baking pan covered in baking sheet and distribute the cake batter evenly.
Cut rhubarb stalks into 4 inches-long-pieces and place on the top of the cake.
Top the cake with flaked almonds.
Place in the middle of the oven and bake for 40-45 minutes. Place in the middle of the oven and bake for 40-45 minutes. Once baked, let it cool completely.
Before serving, dust the cake with powdered sugar.