Preheat the oven to 350 F.Spray a 9 inch cake pan with avocado oil, then line the bottom of the pan with a round piece of unbleached parchment paper. Give the parchment paper a spray of avocado oil. Set aside. In the a bowl of a stand mixer, fitted with a paddle attachment (or a bowl and hand mixer), cream together the sugar and butter until light and fluffy, about 3 minutes.
Add in the eggs one at a time, until the eggs are incorporated. Next, add in the sour cream and extracts, mixing until fully combined.
In a another bowl, add all the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, sea salt, and whisk to combine.
Gradually add the dry ingredients to the mixer with the mixer on low speed. Scrape the bowl a couple of times to ensure all the dry ingredients have been fully incorporated.
Next, spread ½ of the batter into the prepared pan. Then add half of the sliced rhubarb to the top of the cake batter. Sprinkle with ½ a tbsp raw cane sugar. Repeat by adding the rest of the cake batter, followed by the rest of the rhubarb slices.
Sprinkle the sliced almonds over the top of the cake along with ½ tablespoon of raw cane sugar.
Bake the cake until the center has set and the top is golden brown, 65-75 minutes, or until the center has fully set and passes a toothpick test.Allow the cake to cool on the counter for a minimum of 10 minutes before dusting with powdered sugar, slicing, and serving.
