Norwegian Rhubarb and Almond Cake is a delightful treat that captures the spirit of Scandinavian baking. With its light and fluffy texture paired with the tartness of rhubarb and the subtle essence of almonds, this cake is sure to become a favorite in your dessert repertoire. It’s a perfect way to showcase seasonal produce, turning the often-overlooked rhubarb into a star ingredient.

Why make this recipe

This cake shines not only for its unique flavor but also for its simplicity. The combination of creamy butter, fresh rhubarb, and nutty almonds creates a harmonious balance that is irresistible. Moreover, it’s a great dessert option for any occasion—be it a cozy afternoon tea or a festive gathering. Whether you’re an experienced baker or just starting out, this recipe offers a straightforward process and rewarding results.

How to make Norwegian Rhubarb and Almond Cake

Creating your own Norwegian Rhubarb and Almond Cake is easier than you might think. Here’s a step-by-step guide to help you achieve this delightful dessert.

Ingredients:

10 Tbsp (150 grams) unsalted butter at room temperature
3/4 cup (150 grams) granulated sugar
2 large eggs at room temperature
1 1/2 cups (200 grams) all-purpose flour
1 1/2 tsp baking powder
1/2 cup (1 dl) whole milk or half and half
1 1/2 tsp almond extract
1 1/2 cups (250 grams) chopped rhubarb or about 3-5 stalks, depending on size
3 Tbsp raw sugar
3 Tbsp sliced almonds

Directions:

Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch springform pan and place a round of parchment paper at the bottom.
Cream the butter and sugar in the bowl of a stand mixer or with electric mixers until light and fluffy. This will take a couple of minutes. Don’t skip this step; the creaming incorporates air into the batter that helps the cake bake up light and fluffy.
Add in the eggs one at a time, beating the mixture between each addition until they are fully incorporated.
Add the flour, baking powder, and then the milk or half and half, along with the almond extract. Mix until combined.
Spread the batter into your prepared pan, making sure it is relatively even.
Scatter the chopped rhubarb over the top of the cake, pressing it in just a little bit.
Scatter the raw sugar and sliced almonds over the cake.
Bake for about 30-40 minutes, until set in the middle and golden brown on top. Let the cake cool for about 10 minutes before carefully unlatching the pan.

How to serve Norwegian Rhubarb and Almond Cake

This cake is delightful served warm or at room temperature. Consider dusting it with powdered sugar before serving for an elegant touch. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing its flavors even further.

How to store Norwegian Rhubarb and Almond Cake

To store your Norwegian Rhubarb and Almond Cake, place it in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate it, where it will stay fresh for up to a week. For longer storage, you can freeze the cake; wrap it securely in plastic wrap and aluminum foil, and it will last for up to 3 months.

Tips to make Norwegian Rhubarb and Almond Cake

Ensure your butter is at room temperature for better incorporation.
When chopping your rhubarb, aim for uniform pieces to ensure even distribution and baking.
Feel free to adjust the amount of rhubarb based on your preference for tartness.
For added flavor, consider toasting the almonds before adding them to the cake.

Variation

You can experiment with this cake by adding different fruits such as strawberries or blueberries alongside the rhubarb for a mixed berry cake. Alternatively, replace the almond extract with vanilla for a different flavor profile altogether. Gluten-free flour can also be substituted for a gluten-free version of this cake.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter.

2. Is there a way to make this cake vegan?
Yes, a vegan version can be created by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and using a dairy-free butter alternative along with a plant-based milk.

3. How can I tell when the cake is done baking?
The cake is done when it is golden brown on top and set in the middle. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.

Enjoy your baking adventure and savor this delicious Norwegian Rhubarb and Almond Cake!