A deliciously moist and fragrant Norwegian cake made with tender rhubarb and a crunchy almond topping, perfect for a light dessert or afternoon tea.

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, toss the chopped rhubarb with 1/2 cup granulated sugar. Let it sit for about 10 minutes to release moisture, then drain off any excess juice and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry flour mixture and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan, smoothing the top. Scatter the rhubarb evenly over the batter.
For the topping: In a small bowl, mix the sliced almonds, brown sugar, cinnamon, and melted butter. Sprinkle this mixture evenly over the cake and rhubarb.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire rack.

If you prefer a more intense almond flavor, you can add 1/2 teaspoon of almond extract to the batter.
This cake is best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
For a sweeter touch, you can dust the cooled cake with powdered sugar before serving.