On a large sheet pan, toss rhubarb to coat in sugar, orange zest, and orange juice. Let sit while you make your cake.
Preheat oven to 350°F. Line a 9×13 pan with parchment paper and set aside.
In a large bowl, whisk together vegetable oil, eggs, both sugars, honey, orange juice, orange zest, almond extract, and vanilla extract. Fold in all-purpose flour, almond flour, baking powder, baking soda, and salt, stirring until just combined.
Cut rhubarb stalks to size so they fit the entire length of the 9×13 pan. Cut the remaining/leftover stalk pieces into 1/2 inch pieces. Fold pieces into cake batter.
Spoon cake batter into prepared pan. Top with the longer rhubarb stalks.
Bake cake for 30-35 minutes, until just golden brown. Allow to cool completely before serving.