Tasty Norwegian Rhubarb and Almond Cake Recipe

Introduction

This delightful Norwegian Rhubarb and Almond Cake blends tart rhubarb with the rich flavor of almonds for a unique and tasty treat. Perfect for spring or summer, this cake is moist, tender, and has just the right amount of crunch.

Ingredients

• 12 tbsp butter (preferably unsalted, like Kerrygold)
• 1 cup sugar
• 2 large eggs (room temperature, about 70°F)
• 1.75 cups all-purpose flour (such as King Arthur)
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tsp almond essence
• 1/2 tsp lemon zest
• 1.75 cups rhubarb, cut into 1-inch chunks
• 4 tbsp raw sugar (optional, for added crunch)
• 4 tbsp almonds (slivered or roughly chopped)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Step 2: In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer or by hand.
3. Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Step 6: Stir in the almond essence and lemon zest gently.
7. Step 7: Fold in the chopped rhubarb carefully, distributing it evenly throughout the batter.
8. Step 8: Pour the batter into the prepared pan, smoothing the top. Sprinkle raw sugar and almonds evenly over the surface if using.
9. Step 9: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
10. Step 10: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in equal amounts.
• Fresh rhubarb is preferred, but frozen rhubarb can be used; just thaw and drain excess liquid before folding into the batter.
• To enhance almond flavor, lightly toast the slivered almonds before sprinkling on top.
• If you like, add a handful of raspberries to the batter for a berry twist.

Storage

Store the cooled cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To keep it longer, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit instead of rhubarb?

Yes, fruits like strawberries, raspberries, or even chopped apples can be used as substitutes, but keep in mind that the texture and tartness will vary.

What if I don’t have almond essence?

You can omit the almond essence or replace it with vanilla extract; however, the cake’s characteristic almond flavor will be less pronounced without it.

Tasty Norwegian Rhubarb and Almond Cake Recipe

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Enjoy a delightful taste of Norway with this Tasty Norwegian Rhubarb and Almond Cake. This moist, tender cake combines the tartness of rhubarb with the rich flavor of almonds, enhanced by a hint of lemon zest and almond essence. Perfect for afternoon tea or a light dessert, this cake is easy to make and full of fresh, comforting flavors.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Norwegian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.75 cups King Arthur all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 4 tbsp raw sugar (optional, for topping)
• 4 tbsp almonds (slivered or roughly chopped)

Wet Ingredients

• 12 tbsp unsalted butter (preferably Kerrygold), softened
• 2 large eggs (room temperature, about 70°F)
• 1/2 cup milk
• 2 tsp almond essence
• 1/2 tsp lemon zest

Fruit

• 1.75 cups rhubarb, cut into 1-inch chunks

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, ensuring a tender crumb.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the butter and sugar mixture. This creates a smooth and stable batter.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the milk to the wet mixture, beginning and ending with the dry ingredients. Beat gently just until combined; avoid overmixing to keep the cake tender.
5. Add Flavorings and Fruit: Stir in the almond essence and lemon zest. Gently fold in the rhubarb chunks to distribute evenly without breaking them up.
6. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
7. Pour Batter and Top: Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the raw sugar evenly over the top, followed by the slivered or chopped almonds for a crunchy topping.
8. Bake the Cake: Bake in the preheated oven for approximately 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
9. Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy.

Notes

• Ensure the eggs are at room temperature to achieve a smooth, well-emulsified batter.
• Cut rhubarb into uniform 1-inch chunks for even distribution and consistent texture.
• The optional raw sugar topping adds a pleasant crunch and sweetness contrast to the tart rhubarb.
• Almond essence enhances both flavor and moisture but can be substituted with almond extract if preferred, using less due to its stronger flavor.
• Store leftovers wrapped tightly in the refrigerator; best consumed within 3 days.

Keywords: Norwegian cake, rhubarb cake, almond cake, home baking, dessert, fruit cake, almond essence, simple cake recipe