Norwegian Rhubarb and Almond Cake
User Reviews
4.5
Norwegian Rhubarb and Almond Cake
Description
This cake uses a classic creaming method, combining unsalted butter and granulated sugar until fluffy to incorporate air for a lighter texture. Eggs are added gradually, followed by a mix of all-purpose flour, baking powder, milk or half and half, and almond extract, which lends a distinct almond aroma. The batter is spread evenly in a prepared springform pan.
Chopped rhubarb is scattered over the batter and gently pressed in, creating pockets of bright tartness throughout. Raw sugar and sliced almonds are sprinkled on top, adding crunch and a touch of extra sweetness during baking. The cake is baked at 350°F until set and golden, resulting in a moist center with a textured top.
This dessert pairs well with a dollop of cream or ice cream and is suitable for spring or early summer when rhubarb is in season. It balances tart and sweet flavors with a mild almond background, making it a distinctive homemade treat.
Buttermilk may be used instead of milk, and berry substitutions such as raspberries or blueberries can replace rhubarb for variation. Vanilla extract is an option in place of almond extract for a more neutral flavor.
Ingredients
- 10 Tbsp butter unsalted, at room temperature, 150 grams
- 3/4 cup granulated sugar 150 grams
- 2 egg large, at room temperature
- 1 1/2 cups all-purpose flour 200 grams
- 1 1/2 tsp baking powder
- 1/2 cup whole milk or half and half, 1 dl
- 1 1/2 tsp almond extract
- 1 1/2 cups rhubarb chopped or about 3-5 stalks, depending on size
- 3 Tbsp raw sugar
- 3 Tbsp almonds sliced
Instructions
- Preheat your oven to 350F
- Lightly grease an 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.
Notes
- Buttermilk can substitute for regular milk to add extra moisture and slight tang.
- Try using raspberries or blueberries instead of rhubarb for a berry variation.
- Vanilla extract can replace almond extract if you prefer a different flavor profile.
- Ensure the butter is at room temperature for proper creaming and batter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 21mg | 1% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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