This Norwegian Rhubarb and Almond Cake is a juicy treat that combines sweet and tart flavors. The tender rhubarb pairs perfectly with the nutty almonds for a delicious bite every time!
Baking this cake fills the house with a wonderful aroma. I love serving it warm with a scoop of ice cream—it’s a simple way to impress friends and family or just enjoy a cozy day at home!
Key Ingredients & Substitutions
Rhubarb: This tart vegetable is the star of the cake. If you can’t find rhubarb, you can substitute it with strawberries or apples for a different but still tasty twist!
Granulated Sugar: Regular sugar works well here, but if you need a less refined option, consider using coconut sugar or brown sugar for a hint of caramel flavor.
Unsalted Butter: I like to use unsalted butter for better control over the saltiness of the cake. If you’re dairy-free, try using coconut oil or a vegan butter alternative!
Almond Meal: Ground almonds add a lovely texture. If you’re allergic to nuts, a good substitute is using sunflower seed meal or oat flour.
Sliced Almonds: These are perfect for topping. If you want a nut-free option, consider using pumpkin seeds for crunch instead.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar is a key step for a light, airy cake. It helps incorporate air into the butter, giving the cake a great texture. Here’s how you can get it just right:
- Start with room temperature butter. This makes it easier to cream.
- Use a hand mixer or stand mixer on medium speed to beat the butter until it’s pale and fluffy—this usually takes about 2-3 minutes.
- Add the sugar gradually, continuing to mix until combined and fluffy.
Make sure to scrape the sides of the bowl occasionally to ensure everything is mixed well. This step is key for a cake that rises beautifully.
How to Make Norwegian Rhubarb and Almond Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup almond meal (ground almonds)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup sliced almonds
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare, and then you’ll bake it for 30-35 minutes. After baking, it needs to cool for about 10 minutes in the pan before transferring to a rack to cool completely. In total, plan for about 1 hour before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating up, make sure to grease a 9-inch round cake pan with butter. For easy removal later, line the bottom with parchment paper.
2. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Using a whisk or electric mixer, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Now, it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. Then, stir in the vanilla extract for a lovely flavor.
4. Combine the Dry Ingredients:
In a separate bowl, mix together the almond meal, all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, stirring just until everything is combined. Don’t overmix!
5. Fold in the Rhubarb:
Carefully fold the chopped rhubarb into the batter. Make sure it’s evenly distributed so you get that tangy flavor in every bite!
6. Pour and Top:
Now, pour the batter into your prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds over the top, giving a nice crunch when the cake is baked.
7. Bake the Cake:
Put the cake in your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cool and Serve:
Once baked, allow your cake to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. If you want, dust some powdered sugar on top before serving for a lovely finish. Enjoy your delicious Norwegian Rhubarb and Almond Cake!
Can I Substitute the Rhubarb with Other Fruits?
Yes! If you don’t have rhubarb on hand, you can substitute it with tart fruits like cranberry or sour cherries. Just make sure to adjust the sugar based on the sweetness of the fruit since rhubarb is quite tart.
How to Make This Cake Gluten-Free?
You can make this cake gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Be sure to also check that your baking powder is gluten-free. The almond meal will also add a nice texture, so you might consider increasing it slightly!
Can I Use Brown Sugar Instead of Granulated Sugar?
Absolutely! Brown sugar will add a deep, caramel flavor to the cake. Keep in mind that using brown sugar may result in a slightly denser texture, but it should still be delicious!
How to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep it fresh, you can wrap it in plastic wrap or foil. If you want to enjoy it later, consider freezing slices in an airtight container for up to 3 months!
