This Norwegian Rhubarb and Almond Cake is a delightful treat! With a tart rhubarb filling and a sweet almond batter, it makes for a perfect dessert.
Sometimes I can’t wait for it to cool and end up having a slice warm with some ice cream. Who wouldn’t want to enjoy that combination? 🍰
Baking this cake is super easy! Just mix, pour, and bake. I love how the rhubarb gives it a nice zing, making every bite a little special.
Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives the best flavor, but you can use frozen if fresh isn’t available. Just make sure to thaw and drain excess moisture before adding.
Butter: Unsalted butter is ideal for controlling the saltiness of your cake. But if you’re in a pinch, you can use salted butter—just skip the added salt in the recipe.
Eggs: Large eggs contribute moisture and structure. If you’re vegan, consider using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water = 1 egg) for a similar effect.
Milk: Whole milk gives rich flavor, but any plant-based milk (like almond or oat milk) works great for a dairy-free option. Adjust the sweetness if the milk is sweetened.
Almond Flakes: The almond flakes add a lovely crunch. If you have nut allergies, you can substitute with sunflower seeds or just leave them out altogether.
What’s the Best Way to Ensure My Cake is Fluffy and Light?
The key to a fluffy cake lies in creaming the butter and sugar correctly. You want to make sure they’re light and airy before adding other ingredients. Here’s how:
- Use softened butter for easier mixing. If it’s too hard, it won’t blend well.
- Beat the butter and sugar together until the mixture is pale in color and fluffy—this usually takes about 3-5 minutes.
- Add the eggs one at a time, ensuring each is fully mixed in before adding the next. This helps incorporate air.
Also, take care when mixing in the dry ingredients with the wet ones. Always mix until just combined to avoid overmixing, which can lead to a dense cake.
How to Make Norwegian Rhubarb and Almond Cake?
Ingredients You’ll Need:
For the Cake:
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1 1/2 cups rhubarb, chopped (fresh or frozen)
- 1/4 cup (30g) almond flakes
- 2 tbsp brown sugar (optional, for sprinkling on top)
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40-45 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack. Overall, you can expect the entire process to take about 1 hour—perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (180°C). While that’s heating up, grease and flour an 8-inch round cake pan, or you can line it with parchment paper. This will help your cake come out easily once it’s baked.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and ensures your cake rises perfectly. Set this mixture aside for later!
3. Cream Butter and Sugar:
In a large bowl, use a mixer or a sturdy spoon to cream together the softened butter and granulated sugar until it’s light and fluffy. This process adds air to the mixture, which helps keep your cake nice and airy!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time to the butter mixture, mixing well after each addition. Then add the vanilla extract and mix until everything is well combined. Your batter should start to look nice and smooth!
5. Combine Wet and Dry Ingredients:
Next, gradually add your flour mixture to the butter mixture, alternating with the milk. Start with a bit of flour, then add some milk, continuing this way until both are fully mixed into the batter. Be careful not to overmix; just stir until everything is combined!
6. Fold in Rhubarb:
Now it’s time to gently fold in the chopped rhubarb. Use a spatula to incorporate it without overmixing the batter. You want to keep the chunks of rhubarb intact for those lovely flavors.
7. Pour and Top the Batter:
Pour the batter into your prepared cake pan and spread it evenly. Sprinkle the almond flakes over the top for a lovely crunch, and if you like, add a little brown sugar for extra sweetness!
8. Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes. The cake should be golden brown, and if you insert a toothpick into the center, it should come out clean. If it’s not quite ready, give it a few more minutes.
9. Cool Down:
Once baked, allow the cake to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is important so your cake doesn’t become soggy!
10. Serve and Enjoy:
Once your cake has cooled, slice it up and serve as is, or add a dollop of whipped cream on top if you like! Enjoy every bite of your delicious Norwegian Rhubarb and Almond Cake!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If using frozen rhubarb, there’s no need to thaw it beforehand; just chop it directly from frozen and fold it into the batter. Keep in mind that frozen rhubarb may release more moisture, so you might want to bake the cake a few extra minutes to ensure it’s fully cooked.
Can I Substitute the All-Purpose Flour?
Yes, you can use a gluten-free all-purpose flour blend as a substitute. Just be sure it contains xanthan gum for the best texture. Alternatively, almond flour can be used for a nutty flavor and to keep it gluten-free, but this may yield a denser cake.
How to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, refrigerate it where it can last up to a week. For longer storage, consider freezing slices wrapped tightly in plastic wrap, which can last for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Fruits to This Cake?
Definitely! You can mix in other fruits like strawberries, blueberries, or apples for added sweetness and variety. Just make sure to keep the total amount of fruit around 1 1/2 cups to maintain the cake’s structure!
