In the bowl of a stand mixer, add in the flour, baking soda, baking powder, sugar, and salt. Whisk to combine and then add in the sour cream, butter, eggs, and vanilla and almond extracts.
Beat with the paddle attachment, starting on low speed until just mixed and then increasing to high speed for another 30 seconds.
Once mixed, scrape down the bottom and sides of the bowl to ensure all ingredients are fully mixed.
Pour the batter over the rhubarb. Spread the vanilla cake batter over the rhubarb with a rubber spatula into a smooth layer all the way to the edges.
Bake the cake for 25 minutes, then rotate the pan 180º and bake for another 15-20 minutes until the cake is a deep golden brown color and a toothpick inserted in the center of the cake comes out clean.
Once baked, remove the cake from the oven and leave to cool on a rack for 10 minutes. Then, run a knife between the edge of the cake and the pan.
Release the springform pan and remove the collar. Place a sheet of parchment paper over the cake, followed by a plate turned upside down that is larger than the cake.
Holding onto the cooling rack and upside down plate, with the cake sandwiched in between, flip the whole sandwich over so the cooling rack is on top and the plate on the bottom. Do so carefully as some of the juices can spray a bit.