Norwegian Rhubarb and Almond Cake

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, combine ground almonds, flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
6. Fold in the chopped rhubarb gently until evenly distributed throughout the batter.
7. Pour the batter into the prepared springform pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10. Dust with powdered sugar before serving for an elegant touch.

Variation

1. Add a Crunchy Almond Topping
   Sprinkle a handful of slivered almonds and a tablespoon of raw sugar on top of the batter before baking. This creates a beautifully golden, slightly caramelized crust that adds extra texture and visual appeal.

2. Incorporate Orange Zest for a Citrus Twist
   Grate the zest of one orange into the batter for a subtle citrusy brightness that complements the tart rhubarb and enhances the almond flavor. It adds a fresh, aromatic dimension that feels especially spring-inspired.

3. Swap Rhubarb with Mixed Berries
   If rhubarb isn’t in season, try using a mix of fresh or frozen raspberries and blueberries instead. They bring similar tartness and moisture, and the berries’ color speckles the cake beautifully when sliced.

Cooking Notes

1. Don’t Overmix the Batter
   Once the dry ingredients are added, mix only until just combined. Overmixing can result in a dense or tough texture, while gentle mixing keeps the crumb soft and tender.

2. Use Room Temperature Ingredients
   Ensure your butter and eggs are at room temperature before beginning. This helps them incorporate more smoothly and evenly into the batter, resulting in a more uniform texture.

3. Check for Doneness Carefully
   Oven temperatures vary, so start checking around the 45-minute mark. A skewer or toothpick inserted into the center should come out clean or with a few moist crumbs avoid overbaking to keep the cake moist.

Serving Suggestions

1. Pair with Whipped Cream or Crème Fraîche
   A generous dollop of lightly sweetened whipped cream or tangy crème fraîche balances the cake’s sweetness and adds a touch of creaminess to every bite.

2. Serve Slightly Warm for Extra Comfort
   Warm slices gently in the oven or microwave just before serving. This revives the buttery aroma and softens the texture, making it feel fresh-from-the-oven even a day later.

3. Add a Dusting of Powdered Sugar or Cinnamon Sugar
   A simple dusting just before serving adds elegance and a touch of sweetness. For a spiced variation, mix powdered sugar with a pinch of cinnamon or cardamom for a Scandinavian flair.

Tips

1. Use Fresh, Firm Rhubarb Stalks
   Look for bright, crisp rhubarb stalks without too many blemishes or soft spots. Fresh rhubarb holds its shape better during baking and gives a pleasant tartness without becoming mushy.

2. Grind Almonds Fresh for Maximum Flavor
   If possible, grind whole almonds yourself rather than using pre-ground almond meal. Freshly ground almonds have a more pronounced, sweet-nutty aroma that elevates the flavor of the cake.

3. Line the Pan for Easy Removal
   Even with a springform pan, lining the base with parchment paper makes cleanup a breeze and ensures your cake releases cleanly without sticking or breaking apart.

Prep Time

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

 Nutritional Information (Per Serving)

• Calories: 310 kcal

• Protein: 5 g

• Sodium: 170 mg

Frequently Asked Questions

1. Can I use frozen rhubarb instead of fresh?
   Yes, frozen rhubarb works well in this recipe. Just be sure to use it straight from the freezer—do not thaw it beforehand, as it can become watery and affect the cake’s texture.

2. What can I use instead of almonds if I have a nut allergy?
   You can substitute the ground almonds with an equal amount of oat flour or additional all-purpose flour. The texture will be slightly different, but the cake will still turn out moist and delicious.

3. Can I make this cake ahead of time?
   Absolutely! This cake keeps beautifully for up to 3 days when stored in an airtight container at room temperature or refrigerated. The flavors even deepen slightly after a day, making it perfect for advance preparation.

4. Do I need a springform pan to bake this?
   A springform pan makes removal easier, especially with delicate cakes like this one. However, you can also use a well-greased and floured 9-inch round cake pan. Just be cautious when removing the cake after baking.

Conclusion

This Norwegian Rhubarb and Almond Cake is the perfect blend of simple elegance and rustic charm. The tart bursts of rhubarb and the warm, nutty depth of almonds make each slice irresistible. Whether you’re enjoying it with coffee, serving it for guests, or sneaking a late-night bite, this cake is sure to become a seasonal favorite. Happy baking!