Line a baking sheet with parchment paper.

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

Use a mixer to cream together the butter and sugar.

Add the eggs one at a time, making sure each is incorporated into the batter before adding the next.

Starting with the dry ingredients, add it in thirds alternating with the milk until everything is combined.

Spread the cake batter evenly out on the baking paper.

Preheat the oven to 350 degrees F.

Trim the rough edges off of the rhubarb stalks.

Wash the rhubarb and pat dry. Cut into small pieces.

Rinse the raspberries and gently pat them dry.

Place the rhubarb pieces and the raspberries in a bowl. Sprinkle the cornstarch over the top. Add the vanilla extract, sugar and mix to evenly coat.

Spread the rhubarb raspberry mixture evenly out on top of the prepared cake batter.

In a separate bowl, whisk together the flour, almond flour, brown sugar.

Cut the butter into pieces and add them to the mixture.

Use a fork or your fingers to mix everything into a streusel consistency.

Add the dried raspberries to the streusel mix. Divide the streusel evenly over the cake.

Place in the oven and bake for 45 minutes.

Remove and let cool before cutting and serving.