Norwegian Rhubarb and Almond Cake

4.46 from 157 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Norwegian

Servings: 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.

Video

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