This Norwegian Rhubarb and Almond Cake combines tart rhubarb with a sweet, nutty flavor from almonds. It’s a delightful treat that’s perfect for any occasion!
Whenever I bake this cake, I can’t help but sneak a piece before it cools. The juicy rhubarb and crunchy almonds make it so hard to resist! 😋
I love serving it with a light dusting of powdered sugar on top. It’s easy to make and perfect for a cozy gathering, or just a sweet snack at home!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives a delightful tartness to this cake, but frozen rhubarb is a great substitute if that’s all you have. Just thaw and drain any excess moisture before using it.
Almond Flour: This adds a nice nutty flavor and moistness. If you’re looking for an alternative, you can use ground walnuts or even all-purpose flour, but the flavor will be different.
Butter: Unsalted butter is best to control the saltiness in baking. If you’re dairy-free, use a plant-based butter or coconut oil; just keep an eye on the texture as it may alter slightly.
Eggs: These give structure and moisture. If you’re vegan or egg-free, you can use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water = 1 egg) or unsweetened applesauce as a substitute.
Whole Milk: Regular milk works wonderfully, but almond milk or oat milk can be good dairy-free options. Just remember the flavors might slightly change.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is the foundation for a light and fluffy cake texture. Here’s how to do it right:
- Make sure your butter is softened to room temperature; it should be easy to stir but not melted.
- In a mixing bowl, combine the softened butter with sugar and use a mixer on medium speed. Beat it for about 3-5 minutes until it’s light and fluffy, and the mixture looks pale.
- Stop to scrape the sides of the bowl occasionally so everything is mixed evenly. The air you incorporate is key for a nice rise during baking.
By following these steps, you’ll get that perfect base for your Norwegian Rhubarb and Almond Cake!
How to Make Norwegian Rhubarb and Almond Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
For Topping:
- 1/4 cup sliced almonds
- Extra sugar for sprinkling on top (optional)
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and around 35-40 minutes to bake. After that, let it cool for about 10 minutes before transferring it to a wire rack. In total, you’ll be enjoying your cake in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a round 9-inch cake pan and grease it with butter, then dust it lightly with flour to prevent sticking.
2. Prepare the Rhubarb:
In a small bowl, mix the chopped rhubarb with 1/4 cup of the granulated sugar. Let it sit for a bit; this helps the rhubarb release some juice, which adds flavor to the cake.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter with the remaining 3/4 cup of sugar. Use a mixer or a whisk to beat them together until it becomes light and fluffy. This should take a few minutes!
4. Add the Eggs and Vanilla:
Now, add the eggs to the butter-sugar mixture, one at a time. Make sure to mix well after each egg. Then, stir in the vanilla extract for that lovely flavor.
5. Combine the Dry Ingredients:
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. This is your dry mix that will add structure to the cake.
6. Mix it All Together:
Slowly add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until everything is just combined. Be careful not to overmix!
7. Fold in the Rhubarb:
Gently fold the prepared rhubarb into your batter. This helps keep the rhubarb pieces intact and distributed evenly throughout the cake.
8. Pour and Decorate:
Pour the batter into your prepared cake pan, spreading it out evenly. Sprinkle the sliced almonds on top, and if you like, add a little extra sugar for a sweet crunch!
9. Bake the Cake:
Place the cake in the preheated oven and bake for 35-40 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean!
10. Cool the Cake:
Once your cake is baked, let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Serve and Enjoy!
Your Norwegian Rhubarb and Almond Cake is now ready! You can serve it warm or let it cool completely. Enjoy it plain, or add a dollop of whipped cream on top for an extra treat!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! If you’re using frozen rhubarb, there’s no need to thaw it before mixing into your batter. Just chop it as directed and toss it with sugar. It may release a bit more moisture during baking, so keep an eye on the cake as it cooks!
What Can I Substitute for Almond Flour?
If you need a substitute for almond flour, you can use regular all-purpose flour, though it will change the flavor and texture slightly. For a gluten-free option, you can try oat flour or a gluten-free baking blend instead. Adjust the measurements as necessary since different flours can absorb moisture differently!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. Just remember to let it come to room temperature before serving!
Can I Add Other Fruits to This Cake?
Yes! Feel free to mix in other fruits like strawberries or apples along with the rhubarb. Just be mindful of the moisture content—if the additional fruit is very juicy, you may want to reduce the milk slightly to keep the batter from being too wet.
