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Tasty Norwegian Rhubarb and Almond Cake Recipe

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★★★★★

4.6 from 117 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/tasty-norwegian-rhubarb-and-almond-cake-recipe/