Why You’ll Love This Recipe

Norwegian Rhubarb and Almond Cake is a moist, tender cake that beautifully balances tart rhubarb with the nutty richness of ground almonds. Commonly enjoyed during rhubarb season in Scandinavia, this rustic yet elegant dessert is perfect for afternoon coffee, brunch gatherings, or a simple after-dinner treat. Its delicate crumb and sweet-sour contrast make it truly memorable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rhubarb stalksgranulated sugareggsunsalted butterground almondslow-protein or all-purpose flourbaking powdersaltvanilla extractslivered almonds (for topping)confectioners’ sugar (optional for dusting)

directions

Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper, greasing the sides.

Wash and chop rhubarb into ½-inch pieces and toss with a bit of sugar. Set aside.

In a mixing bowl, cream the butter and sugar until pale and fluffy.

Add eggs one at a time, mixing well after each addition, followed by vanilla extract.

In a separate bowl, combine flour, ground almonds, baking powder, and salt.

Gradually fold dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared pan and smooth the top.

Scatter the rhubarb evenly over the batter, pressing lightly into the surface.

Sprinkle slivered almonds on top.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with confectioners’ sugar before serving if desired.

Servings and timing

This recipe yields 8–10 slices.Preparation time: 15 minutesBaking time: 40–45 minutesCooling time: 30 minutesTotal time: 1 hour 25 minutes

Variations

Substitute strawberries or raspberries for a different seasonal fruit twist.

Add a teaspoon of cardamom or cinnamon for a spiced flavor profile.

Use almond extract in place of vanilla for extra nutty depth.

Top with whipped cream or crème fraîche for a richer presentation.

storage/reheating

Store at room temperature in an airtight container for up to 2 days.Refrigerate for longer freshness—up to 5 days.Reheat slices in a 300°F oven for 5–7 minutes to refresh texture.Not recommended for freezing due to the rhubarb’s high water content.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it thoroughly to avoid excess moisture in the cake.

Do I have to peel rhubarb?

No, just trim the ends and remove any tough or stringy outer layers if needed.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend and check your baking powder is gluten-free.

Why did my rhubarb sink?

Make sure to press it lightly into the batter without pushing it too deep.

Can I make this in a square or loaf pan?

Yes, adjust the baking time as needed—loaf pans may take longer.

Is this cake very sweet?

No, it’s moderately sweet with a pleasant tartness from the rhubarb.

Can I omit the almonds?

Yes, but you’ll lose the nutty texture and flavor. Consider replacing with coconut or oat flour.

Can I make this ahead?

Yes, it’s best served the same day but holds well for a couple of days.

Does the rhubarb need to be cooked first?

No, it bakes beautifully in the cake without pre-cooking.

Is this suitable for breakfast or brunch?

Absolutely—it’s light and not overly sweet, making it perfect for morning enjoyment.

Conclusion

Norwegian Rhubarb and Almond Cake is a lovely combination of rustic simplicity and refined flavor. With its tender crumb, tart rhubarb, and delicate almond base, it’s a seasonal treasure you’ll want to revisit each spring. Whether served at a coffee table or as a charming dessert, it’s sure to become a favorite.