Description
A charming Scandinavian classic, this Norwegian Rhubarb and Almond Cake pairs the tart freshness of rhubarb with the nutty richness of ground almonds. Soft, buttery, and topped with a dusting of powdered sugar, it’s perfect for coffee breaks, afternoon tea, or as a light dessert.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup almonds, finely ground
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine ground almonds, flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
- Fold in the chopped rhubarb gently until evenly distributed throughout the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving for an elegant touch.
Notes
- For extra crunch, sprinkle slivered almonds on top before baking.
- If rhubarb is out of season, frozen rhubarb can be used (do not thaw).
- This cake stores well in the fridge for up to 3 days – just bring it to room temperature before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: rhubarb almond cake, Norwegian cake, spring dessert, almond flour cake, easy rhubarb recipe