Description
A traditional Norwegian rhubarb and almond cake that balances tart rhubarb with a moist, nutty almond sponge, perfect for spring and summer desserts.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup ground almonds (almond meal)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp almond extract
- 1/2 cup milk
- 2 cups chopped rhubarb
- 2 tbsp sliced almonds (for topping)
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, whisk together flour, ground almonds, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry mixture.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and spread evenly. Sprinkle sliced almonds and coarse sugar on top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing the sides. Allow to cool completely before serving.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain well.
- Serve with whipped cream or a scoop of vanilla ice cream.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg