Norwegian Rhubarb and Almond Cake

Norwegian Rhubarb and Almond Cake on a piece of parchment paper.

This Norwegian Rhubarb and Almond Cake is a delicate breakfast cake that features the unusual combination of tart rhubarb with almond. This is an ideal spring brunch cake.

Rhubarb Cake, sliced on parchment paper

Norwegian rhubarb and almond cake

This lovely breakfast cake hails from Norway where rhubarb thrives in the chilly climate. Rhubarb is perennial, prolific, and one of the first crops of spring, making it a beloved ingredient anywhere it grows. (It grows all across the northern half of the US, but the rest of you can find it in your produce aisle.) Rhubarb’s tart berry-like flavor marries beautifully with almond and makes an especially delicious coffee cake for this time of year.


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

the cake is fluffy, moist, and not too sweet

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!

A slice of rhubarb cake on a piece of parchment paper

top your rhubarb cake with raw sugar for a wonderful crunch

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. You might also use sparkling sugar.

turbinado sugar

 

 

the best pan for this rhubarb almond cake

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 9 inch 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.

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is rhubarb a vegetable or a fruit?

It’s a vegetable, but we treat it as a fruit for culinary purposes. Its stalks look a little like celery.

when is rhubarb season?

Rhubarb’s short but sweet season runs from April through June, but larger supermarkets carry it a month or two longer than that. You can also buy it frozen.

is rhubarb native to North America?

No, it originally comes from Central Asia, but has become a beloved ingredient in traditional American cooking.

which is better, red or green rhubarb?

Both are great, and both will have the same flavor. The red will cook up with a beautiful color, so many bakers prefer it.

can you eat rhubarb raw?

Yes, you can, but it’s extremely tart. Some readers have shared fond memories of growing up eating raw rhubarb stalks dipped in sugar. Be aware, the leaves of the rhubarb plant are toxic, so avoid them!

can you grow rhubarb?

Rhubarb is an easy to grow perennial in zones 3-8, and can be grown as a winter annual in warmer climates. Reader 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.

a slice of rhubarb and almond cake with fork

 

we love rhubarb recipes!

Rhubarb Cake, sliced on parchment paper
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4.23 from 109 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
Total Time 50 minutes
Yield 10 servings
Calories 293kcal
Author Sue Moran

Ingredients

  • 10 Tbsp (150grams) unsalted butter at room temperature
  • 3/4 cup (150grams) granulated sugar
  • 2 large eggs at room temperature
  • 1 1/2 cups (200 grams) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup (1dl )whole milk or half and half
  • 1 1/2 tsp almond extract
  • 1 1/2 cups (250 grams) chopped rhubarb or about 3-5 stalks, depending on size.
  • 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.

Cook's notes

 
  • Buttermilk can be used instead of milk.
  • Try raspberries or blueberries in place of the rhubarb.
  • Substitute vanilla extract for the almond extract.
*Recipe lightly adapted from North Wild Kitchen

Nutrition

Calories: 293kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 198mg | Fiber: 1g | Sugar: 20g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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70 Comments

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  • 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
      Kelly
      July 19, 2020 at 1:36 pm

      I agree about the salt. I added a tsp because I’ve never made a cake without it – it enhances the flavor.

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