Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan to ensure the cake releases easily later.

In a large bowl, cream the softened butter and granulated sugar together for 3–4 minutes until the mixture turns light, fluffy, and pale.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract if using.

Mix in the sour cream until the batter is smooth and velvety. The sour cream keeps the cake moist and tender.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, which can make the cake dense.

Carefully fold in the chopped rhubarb with a spatula, making sure it's evenly distributed without breaking the batter’s structure.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60–70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely.

While the cake cools, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake for a touch of extra sweetness.