Norwegian Rhubarb and Almond Cake

Why You’ll Love This Recipe

Norwegian Rhubarb and Almond Cake is a wonderfully moist and flavorful dessert that combines the tartness of rhubarb with the richness of almonds. This cake is a traditional Scandinavian treat, featuring a soft almond-flavored batter with a layer of rhubarb baked on top, creating a perfect balance of sweetness and tang. It’s an easy yet elegant cake that’s ideal for any occasion, from casual get-togethers to special celebrations.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Ground almonds
• Unsalted butter
• Granulated sugar
• Eggs
• Milk
• Vanilla extract

For the topping:

• Fresh rhubarb
• Granulated sugar
• Almonds (sliced or chopped)
• Powdered sugar (for dusting)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a small bowl, whisk together the flour, baking powder, and ground almonds.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Cut the rhubarb into small pieces and scatter it over the top of the batter.
8. Sprinkle the sliced almonds evenly over the rhubarb and top with a little sugar.
9. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
11. Once the cake has cooled, dust with powdered sugar before serving.

Servings and Timing

This recipe serves about 8-10 people.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 50-55 minutes

Variations

• Add a pinch of cinnamon or cardamom to the batter for a spiced twist.
• For a richer flavor, drizzle the cake with a bit of almond syrup after baking.
• Swap the rhubarb with other fruits like apples or pears for a different flavor.

Storage/Reheating

Store the Norwegian Rhubarb and Almond Cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use frozen rhubarb for this cake?
Yes, frozen rhubarb can be used. Just make sure to thaw and drain it to avoid excess moisture in the cake.

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored at room temperature or in the fridge.

Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of the cake.

Can I use almond flour instead of ground almonds?
Yes, you can use almond flour, but the texture may be slightly different, as almond flour is finer than ground almonds.

Do I have to use rhubarb?
While rhubarb gives the cake its signature tartness, you can substitute it with other fruits like strawberries or plums if you prefer.

Conclusion

Norwegian Rhubarb and Almond Cake is a deliciously moist and flavorful treat that brings together the tartness of rhubarb and the richness of almonds. Its simple ingredients and easy preparation make it a perfect dessert for any occasion, while its unique Scandinavian flavor profile is sure to impress. Whether you’re serving it at a gathering or enjoying it with a cup of coffee, this cake will quickly become a favorite!

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