1 1/4cupsunsalted butterat room temperature, + more to grease pans
3cupscubed rhubarbabout 1/2 inch thick
1 ½cupsgranulated sugar
½cupdark brown sugar
½teaspoonfine sea salt
Zest of 1 large orangegrated
Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet.
In a medium bowl, mix rhubarb and blueberries, cornstarch and 1/2 cup granulated sugar.
Mix the brown sugar and 1/4 cup butter in a pan over medium heat. Whisk until smooth and bubbling for 2 minutes. Pour the brown-sugar mixture into the cake pan and set aside.
Sift together the flour, baking powder, baking soda and salt.
Whip 1 cup butter in a mixer for 2 minutes. Add remaining 1 cup sugar with orange zest, and cream together until it is light and fluffy, for 4 minutes. Add the vanilla and almond extract and mix well.
Add the eggs, one at a time. Mix in the sour cream and orange juice (it might look curdled). Slowly add in the flour, and mix on low for 2 minutes.
On top of the brown sugar mixture in the springform pan, spoon in the rhubarb & blueberry mixture and its juices. Next, spoon in the batter so it covers all of the rhubarb.
Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch, and a toothpick stuck in the middle comes out clean.
Place the pan on a wire rack, and cool for 20 minutes. Run a knife around the cake, place a plate on top of the pan and flip it upside-down. Release the cake from the pan while still warm or else it will stick. Allow to cool for another 15-20 minutes. Right before serving, dust with powdered sugar.
Both times I've made this recipe, it's a little soft in the center. BUT soft makes the cake delicious! Cook longer if you need to.