Norwegian Rhubarb and Almond Cake
A delightful Scandinavian dessert that combines fluffy cake with tart rhubarb and nutty almonds, perfect for any occasion.
Ingredients
For the cake
- 10 Tbsp unsalted butter at room temperature Ensure butter is at room temperature for better incorporation.
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup whole milk or half and half
- 1 1/2 tsp almond extract
- 1 1/2 cups chopped rhubarb About 3-5 stalks, depending on size.
- 3 Tbsp raw sugar
- 3 Tbsp sliced almonds Consider toasting for added flavor.
Instructions
Preparation
- 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.
- Add in the eggs one at a time, beating the mixture between each addition until they are fully incorporated.
- Add the flour, baking powder, milk or half and half, and 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, pressing it in slightly.
- Scatter the raw sugar and sliced almonds over the cake.
Baking
- 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.
Notes
Serve warm or at room temperature. Dust with powdered sugar before serving for elegance. Pairs well with whipped cream or vanilla ice cream.