Breakfast Brunch Cake Dessert Easter Mother's Day Rhubarb Spring Summer

Norwegian Rhubarb and Almond Cake




This post may contain affiliate links. Please read my disclosure policy.

This Norwegian Rhubarb and Almond Cake is a delicate breakfast or snack cake that features the unusual combination of tart rhubarb with almond.  

Rhubarb and Almond Cake on a cooling rack

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


sprinkling sugar on a rhubarb and almond cake

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.

A slice of rhubarb cake on a piece of parchment paper

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.

turbinado sugar

 

a rhubarb and almond cake, sliced, on parchment paper

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.

a slice of rhubarb and almond cake with fork


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!!”


 

Rhubarb Cake, sliced on parchment paper
Add to Your Recipe Box
Print
3.98 from 81 votes

Norwegian Rhubarb and Almond Cake

Norwegian Rhubarb and Almond Cake ~ a delicate breakfast or snack cake that features the unusual combination of tart rhubarb with almond.  
Course Dessert
Cuisine Norwegian
Prep Time 15 minutes
Cook Time 35 minutes
Yield 10 servings

Ingredients

  • 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

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.

*Recipe lightly adapted from North Wild Kitchen

rhubarb almond cake pin

 

 

You Might Also Like

36 Comments

    Leave a Reply






  • Reply
    Heidi
    July 11, 2020 at 12:50 pm

    5 stars
    So tasty! Got some rhubarb from a relative and this was an excellent way to use it.

  • Reply
    Deb B
    June 30, 2020 at 2:01 pm

    5 stars
    omigosh — after drooling over the picture for days a friend picked me up some rhubarb from the farmer’s market. This cake was divine perfection! Super light and full of flavor — the almond batter could be re-purposed for SOOO many yummy options! The mix of the tart rhubarb and the crunch of the almonds was just perfect! I had two pieces as soon as I could cut it! I did use 2% milk (it was what I had) and my eggs were cold (instead of room temp) but it came out great! Only problem was a bit of oozing in the middle when I cut it, but I put it back in the cooling oven and that helped with that. Overall a perfect treat!

  • Reply
    Nancy Layton
    June 25, 2020 at 6:02 am

    5 stars
    Baking and Gardening tips, now that’s a win-win!

  • Reply
    Ilona
    June 20, 2020 at 1:14 pm

    5 stars
    This cake is incredibly moist and fluffy, not too sweet. The crunch on the top from the almonds and Demerara cane sugar with the tartness of the rhubarb is just wonderful!

  • Reply
    Marfee
    June 13, 2020 at 10:15 pm

    5 stars
    Made this today and followed the recipe as is…came out really good! This recipe is a keeper….Thank you so much!

  • Reply
    Happy Canuck
    June 11, 2020 at 7:01 pm

    5 stars
    Great taste !!! Due to food allergies, I substituted in: GF flour plus 1/2 teaspoon of salt, and margarine, and almond milk. It was still a family winner !!! I also added strawberries to the rhubarb. I only sprinkled on the almonds in the last 10 minutes of baking so they wouldn’t over-brown. Thanks so much for sharing this easy and delightful recipe!

  • Reply
    Rebecca Lafontaine
    June 3, 2020 at 8:36 am

    5 stars
    Made this two days ago and it was fantastic. The tartness of the rhubarb was amazing in this and this is going into my rotation.
    Love it!

  • Reply
    Elizabeth
    May 27, 2020 at 7:56 am

    5 stars
    This was such a beautiful and delicious cake! I didn’t have much rhubarb, so I added an apple. I omitted the sugar topping but the apple balanced the tartness of rhubarb nicely. My oven tends to overheat, which meant I have to keep reducing temperatures and shortening the baking time, even if the cake is quite moist. Next time I will add the almonds ten minutes before the end of the baking period so they won’t turn so brown. This recipe is definitely a keeper. Thank you!

    • Reply
      Beth Johnson
      May 31, 2020 at 7:17 am

      5 stars
      This recipe is a keeper! Everyone loved it, including an anti-rhubarber in the household. I added a few strawberries. And added a hefty dose of cardamom- because my Swedish family LOVE anything with cardamom! I also used buttermilk as a previous guest suggested. I gotta go get more rhubarb to freeze, so that I can make this all summer! Love it! Thank you!

  • Reply
    Sue
    May 18, 2020 at 10:26 am

    5 stars
    I have such a crop of rhubarb so I thought I would give this a go, it’s a fabulous cake. It worked perfectly and was a big hit in my household. Will be one of my go to recipes for sure. Thank you for providing the recipe.

    • Reply
      Sue
      May 18, 2020 at 11:50 am

      Thanks Sue!

  • Reply
    Diane
    May 6, 2020 at 5:57 pm

    My husband said this was really good it had a crunch to and the Rhubarb tartness with the Almond balanced it. He wanted me to make something different than the usual things.

  • Reply
    Karen Yeager
    May 3, 2020 at 5:50 pm

    5 stars
    This cake was a big hit at my house – loved the almond flavor with the rhubarb and the wonderful texture. I definitely will be making this one again (I might add a bit more rhubarb next time because it’s just such a wonderful tang in this cake). Thanks for a great recipe!

    • Reply
      Sue
      May 3, 2020 at 8:21 pm

      Rhubarb is popping up in gardens all over the country, I’m so excited!

  • Reply
    Chris
    April 25, 2020 at 5:37 pm

    Sue:

    Maybe I will try this with the coconut flour…..

  • Reply
    Maria
    July 3, 2019 at 6:59 am

    What is raw sugar? Brown sugar?

    • Reply
      Sue
      July 3, 2019 at 7:52 am

      Raw sugar is unrefined sugar, it’s got a larger crystal and a light brown color ~ here’s a link:

  • Reply
    Brenda McBride
    June 21, 2019 at 11:54 am

    This was really good, but with the unsalted butter, it really needs some salt added to the recipe. Even my husband who doesn’t salt anything said it was flat. Will try again with a bit added

    • Reply
      Sue
      June 21, 2019 at 12:25 pm

      Thanks Brenda, I always use unsalted butter but everyone has a different taste/tolerance for salt and sometimes a little extra is just what a recipe needs!

  • Reply
    Sarah
    June 4, 2019 at 7:11 pm

    Could this be made with almond flour?

    • Reply
      Sue
      June 4, 2019 at 7:15 pm

      I think this would be good with part almond flour…but if you wanted to make it entirely with almond flour the recipe would have to be adjusted. I may try it and report back.

  • Reply
    Tricia | Saving Room for Dessert
    June 4, 2019 at 3:33 am

    You are the rhubarb queen Sue! Another lovely cake that is no doubt delicious 🙂

  • Reply
    Liz
    June 3, 2019 at 3:19 pm

    My rhubarb disappeared with all our construction! Will have to head to the farmers’ market b/c this cake looks fabulous!

    • Reply
      Sue
      June 3, 2019 at 3:43 pm

      Oh no! That’s a tragedy, but I guess you got other kinds of rewards from the remodel!

  • Reply
    Laurie Spilde
    June 3, 2019 at 12:48 pm

    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 thought somewhere I had read it’s best to use
    baking powder and baking soda when using buttermilk so used 1 tsp of baking powder and 1/2 tsp of baking soda. It didn’t seem to alter the cake. I will make this again!

    • Reply
      Sue
      June 3, 2019 at 1:18 pm

      Thanks so much Laurie, you’re our first review, I appreciate it!

  • Reply
    Carla
    June 3, 2019 at 12:26 pm

    Thank you!

  • Reply
    Laura
    June 3, 2019 at 12:12 pm

    What a beautiful cake,, Sue! That texture…. Mmmm. I can almost taste it! I love rhubarb, and never have enough rhubarb recipes – Pinning! And thanks for the recipe!

    • Reply
      Sue
      June 3, 2019 at 3:15 pm

      I’m in such a rhubarb craze right now, it’s like I’ve rediscovered it this year…so good!

  • Reply
    Debra Jean
    June 3, 2019 at 12:06 pm

    This looks so amazing. I am going to make this for a family event coming up in 2 weeks.
    I wish you would make a cookbook with all these yummy recipes.
    Thank you for all of them.

    • Reply
      Sue
      June 3, 2019 at 3:18 pm

      I hope everybody enjoys the cake Debra ~ and I’m considering a cookbook, for sure 🙂

  • Reply
    angiesrecipes
    June 3, 2019 at 10:55 am

    What a beautiful spring cake! Perfect to share with friends over a pot of freshly brewed tea!

  • Reply
    2pots2cook
    June 3, 2019 at 10:40 am

    Love love everything Nordic !!! Keeper definitely !

    • Reply
      Sue
      June 3, 2019 at 3:18 pm

      Me too, the recipes have such a simplicity about them.

  • Reply
    Carla
    June 3, 2019 at 10:20 am

    Recipe looks yummy! I have celiac disease .. do you know if this recipe can be made with gluten free flour?

    • Reply
      Sue
      June 3, 2019 at 10:24 am

      I think it’s a good candidate for that, maybe use part almond flour and part gf baking mix?