Why You’ll Love This Recipe

Norwegian Rhubarb and Almond Cake is a delicate, moist dessert that showcases the tartness of fresh rhubarb paired with the nutty richness of ground almonds. With its golden crust, soft crumb, and rustic charm, this simple yet elegant cake is perfect for afternoon coffee, festive gatherings, or a cozy weekend treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarball-purpose flourground almonds (almond flour)sugarunsalted buttereggsbaking powdervanilla extractsaltmilk (or buttermilk)sliced almonds (for topping)

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round or springform cake pan.

Trim and chop the rhubarb into ½-inch pieces and set aside.

In a bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together flour, ground almonds, baking powder, and salt.

Add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined.

Fold in about two-thirds of the chopped rhubarb.

Pour the batter into the prepared cake pan and smooth the top.

Scatter the remaining rhubarb and sliced almonds over the surface.

Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 8–10 slices.Preparation time: 20 minutesBaking time: 45–50 minutesCooling time: 15–20 minutesTotal time: 1 hour 20–30 minutes

Variations

Use a mix of rhubarb and raspberries for a fruity twist.

Add a few drops of almond extract to enhance the nutty flavor.

Dust with powdered sugar before serving for an elegant finish.

Serve with whipped cream or vanilla sauce for extra richness.

storage/reheating

Store Norwegian Rhubarb and Almond Cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.To serve warm, gently reheat individual slices in the microwave for 10–15 seconds.This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well to prevent excess moisture in the batter.

Do I have to peel the rhubarb?

No, just trim the ends and remove any tough strings if needed.

Can I use almond meal instead of almond flour?

Yes, both work well, though almond meal gives a slightly coarser texture.

Is this cake gluten-free?

Not as written, but you can substitute a gluten-free flour blend for the all-purpose flour.

Can I make this dairy-free?

Use plant-based butter and milk alternatives for a dairy-free version.

What’s the texture like?

It’s moist, tender, and slightly dense thanks to the ground almonds, with a golden, lightly crisp top.

Can I bake it in a square pan?

Yes, an 8×8-inch pan works well—just check doneness a few minutes earlier.

How sweet is this cake?

It’s lightly sweet with a tart bite from the rhubarb, balanced by the richness of the almonds.

Can I reduce the sugar?

Yes, reduce slightly if you prefer a more tart flavor, but keep enough for proper texture.

Can I make it ahead?

Yes, this cake keeps well and can be made a day in advance for best flavor.

Conclusion

Norwegian Rhubarb and Almond Cake is a wonderfully balanced dessert with sweet, tart, and nutty notes in every bite. Its simple ingredients and rustic elegance make it a go-to recipe for rhubarb season—delicious on its own or dressed up with cream or sauce for a more indulgent finish.