Why You’ll Love This Recipe

Norwegian Rhubarb and Almond Cake is a tender, moist dessert that celebrates the tartness of rhubarb paired with the nutty richness of ground almonds. A staple in Scandinavian kitchens during rhubarb season, this cake is perfect with a cup of coffee or tea. Its rustic appearance and delicate crumb make it a charming addition to any spring or summer gathering.

ingredients

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

rhubarb stalks
all-purpose flour
ground almonds (almond flour)
unsalted butter
granulated sugar
eggs
baking powder
vanilla extract
salt
milk
sliced almonds (for topping)
confectioners’ sugar (for dusting)

directions

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

Wash and dice the rhubarb into small pieces and set aside.

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

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Fold in half of the diced rhubarb gently.

Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining rhubarb and sliced almonds over the top.

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

Allow to cool in the pan for 10 minutes before removing the sides. Let cool completely on a wire rack.

Dust with confectioners’ sugar before serving.

Servings and timing

This recipe yields approximately 8–10 slices.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add a teaspoon of cardamom for a classic Nordic flavor twist.
Replace rhubarb with plums or tart apples if out of season.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Substitute ground hazelnuts for almonds for a different nutty profile.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 15–20 seconds.
Freeze tightly wrapped slices for up to 2 months. Thaw overnight before serving.

FAQs

Can I use frozen rhubarb?
Yes, but thaw and drain it thoroughly to prevent excess moisture.

Is almond flour the same as ground almonds?
They’re very similar and can be used interchangeably in this recipe.

Can I make this cake gluten-free?
Use a gluten-free flour blend in place of all-purpose flour and ensure all other ingredients are gluten-free.

Why is my cake too wet in the center?
It may be underbaked or have too much moisture from the rhubarb. Make sure to drain excess liquid if using frozen rhubarb.

Can I reduce the sugar?
Yes, though the tartness of rhubarb may be more pronounced. Consider reducing by 1/4 cup.

Conclusion

Norwegian Rhubarb and Almond Cake is a cozy, lightly sweetened dessert that makes the most of fresh rhubarb season. With its balanced flavors and simple elegance, it’s an easy way to bring a touch of Scandinavian charm to your baking repertoire. Whether served warm or at room temperature, it’s sure to be a hit with family and friends.