This Norwegian Rhubarb and Almond Cake is a delicate breakfast or snack cake that features the unusual combination of tart rhubarb with almond.
If you’re looking for one last special recipe to send off rhubarb season ~ this is it! Although I’m not making any promises, there may be one or two more rhubarb recipes in the pipeline ;) This cake hails from Norway where rhubarb thrives in the chilly climate. Rhubarb is perennial, prolific, and is one of the first crops of spring, making it a beloved ingredient anywhere it grows.
Reader Rave ~
“I made the cake this afternoon and it is delicious! Very light texture – the rhubarb and almond with the sugar on top is a winner. I did not have any whole milk or half& half so I used buttermilk. I will make this again!” ~ Laurie
I spotted this recipe on the lovely blog, North Wild Kitchen. In true Nordic style, this cake is simple, and classic, which really allows the rhubarb to shine. The combination of rhubarb and almond is what intrigued me…it’s heavenly. The only change I made to the recipe was to add almond extract to the cake to emphasize the almond flavor a bit more. This is the cake you’ll make to take to work, the book club, the neighbor’s…any time you want to impress without too much effort. And I guarantee they’ve never had it before!
The cake itself is fluffy, light, moist, and not too sweet, making it just perfect with a cup of coffee or tea.
I especially love the nice subtle crunch from the combination of sliced almonds and raw sugar, which I sprinkled on before baking. I used turbinado sugar, which is a kind of less-refined sugar with larger crystals and a golden color. It gives the cake a bit of sparkle and a nice texture.
I recommend a spring-form pan for this recipe, it makes the cake easy to remove so you can show it off. Especially if you’re serving the cake to guests, it’s nice not to have the metal bottom of the cake pan showing through. But you could also use a regular round cake pan, or even a square baking pan. In any case I like to line my baking pans with parchment paper whenever possible for easier removal.
Reader Tip ~
Karen from northern Indiana says that the best way to harvest rhubarb in your garden is to gently pull the stalks from the base of the plant, rather than cutting them. She says when you do it this way a new stalk will grow in that spot, and she is able to harvest her rhubarb crop right through late October into early November.
“I learned this trick from the 80-year-old I got my first plant from. She had rhubarb practically all year – May to November and no one knew how or why. I’m trying to spread the word that this is not just a Spring treat – you can enjoy it all season!!”
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Norwegian Rhubarb and Almond Cake
- 10 tablespoons or 150g unsalted butter at room temperature
- 3/4 cup or 150g granulated sugar
- 2 large eggs at room temperature
- 1 and 1/2 cups or 200g all purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 cup or 1dl whole milk or half and half
- 1 and 1/2 tsp almond extract
- 1 and 1/2 cups rhubarb 250g or about 3-5 stalks depending on size), chopped into about 1/2 inch size pieces
- 3 Tbsp raw sugar
- 3 Tbsp sliced almonds
- 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.
*Recipe lightly adapted from North Wild Kitchen