Description

A delicate Norwegian-style cake made with ground almonds and fresh rhubarb, offering a moist texture with a slightly tart, nutty flavor – perfect for coffee time or dessert.

Ingredients

Units Scale

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond flour
1 1/2 cups chopped rhubarb
2 tablespoons sliced almonds (for topping)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, and almond flour.
Gradually mix dry ingredients into the wet ingredients until just combined.
Fold in chopped rhubarb.
Pour batter into the prepared pan and smooth the top.
Sprinkle with sliced almonds and coarse sugar if using.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Notes

Use blanched almond flour for a smoother texture.
The cake keeps well for 2–3 days at room temperature.
Serve with whipped cream or crème fraîche for a Scandinavian touch.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 110mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg