Description
A moist and tangy Norwegian rhubarb and almond cake, perfect for spring and summer, combining the tartness of rhubarb with the nutty sweetness of almonds.
Ingredients
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- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 cups rhubarb, chopped
- 1/4 cup sliced almonds (for topping)
- 1 tbsp turbinado sugar (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- In a separate bowl, combine all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fold in chopped rhubarb.
- Pour batter into the prepared pan and smooth the top.
- Sprinkle sliced almonds and turbinado sugar over the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Can be served warm with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Substitute rhubarb with other tart fruits like gooseberries or cranberries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg