In a medium saucepan over medium heat, combine chopped fresh rhubarb, sugar, and lemon juice. Cook for 5-7 minutes, until rhubarb is tender, then fold in raspberries and vanilla extract. Allow to cool.

Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and dust with flour.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.

In a large mixing bowl, beat the softened butter and sugar together for 3-5 minutes until light and fluffy.

Add eggs one at a time, beating after each addition. Mix in vanilla and almond extract.

Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream.

Spoon half of the batter into the pan, add half of the fruit mixture, then the remaining batter, and finish with the last of the fruit mixture.

Using a butter knife, swirl the batter and fruit layers gently to create a marbled effect.

Bake for 45-55 minutes or until a toothpick comes out clean.

Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth to prepare the glaze.

Once cooled, drizzle the glaze over the top of the cake.