Norwegian Rhubarb Almond Cake

This Norwegian rhubarb and almond cake is a classic treat that blends tart, fresh rhubarb with a buttery, almond crumb. It is ideal for late spring or early summer when rhubarb is at its peak. The contrast of soft cake and crunchy almond topping is beloved at coffee tables in Scandinavia and is sure to make any morning or afternoon brighter. I love this cake for its gorgeous look and how it brings together the best of simple, honest baking and seasonal produce.

Every time I bake this cake in my own kitchen, the delicate almond aroma reminds me of my Norwegian grandmother’s garden. The first bite always brings back memories of her serving it for fika on a sunny afternoon.

Ingredients

• Unsalted butter: At room temperature; it adds rich flavor and ensures a tender crumb. Choose a European-style butter for a deeper taste if available.
• Granulated sugar: Sweetens the cake and helps with creaming. Opt for organic sugar for a cleaner taste.
• Large eggs: Key for binding and structure. Make sure they are at room temperature for the fluffiest batter.
• All-purpose flour: Provides structure and lightness. Sift beforehand for a finer texture if you want a more delicate crumb.
• Baking powder: This lifts the batter and creates a gentle rise. Check freshness before using so the cake will be airy.
• Whole milk or half and half: Adds richness and moisture. Use whole milk for classic flavor or half and half for extra tenderness.
• Almond extract: Gives the cake its signature marzipan-like aroma. Look for pure almond extract not imitation for best results.
• Chopped rhubarb: Brings tartness and bright color. Pick firm bright red stalks for the prettiest presentation.
• Raw sugar: Sprinkled on top for a crunchy finish. Turbinado sugar or Demerara work well too.
• Sliced almonds: Add a nutty crunch and beautiful finish. Toast lightly for even more depth if you like.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 F or 175 C. This gives the batter time to rest and loosens up the flavors before baking even begins.

Prepare Your Pan:

Grease a 9-inch springform pan all around, then line the bottom with a round of parchment paper. This step makes unmolding a breeze and keeps edges neat.

Cream the Butter and Sugar:

In a large mixing bowl, use an electric mixer to whip the butter and sugar until very pale and fluffy. Allow at least three minutes for maximum air. This creates a foundation for a soft cake.

Add Eggs:

Beat in the eggs one at a time. Pausing to scrape down the sides before the second goes in ensures both are fully mixed. This helps the batter emulsify so it will hold its lift in the oven.

Mix the Dry and Wet Ingredients:

Add flour and baking powder to the bowl. Then stream in the milk or half and half along with almond extract. Beat on low just until combined so you keep all the air for a luscious crumb.

Spread the Batter:

Transfer the smooth batter into the prepared pan. Use a spatula to gently spread it into an even layer all the way to the edges. A level surface means even baking and a uniform rise.

Add the Rhubarb:

Scatter the chopped rhubarb evenly over the batter and gently press in just a little. The fruit will sink slightly as it bakes, leaving vibrant pops of pink and tartness in every bite.

Top with Sugar and Almonds:

Sprinkle raw sugar and sliced almonds evenly over the surface. This creates a shiny sweet crust and a crisp contrast to the tender crumb below.

Bake the Cake:

Place the pan on the center rack of your preheated oven. Bake for 30 to 40 minutes until golden and the top feels set. A toothpick poked into the center should come out mostly clean.

Cool and Serve:

Let the cake cool in its pan for 10 minutes before unclipping the collar. This lets the cake set up and means it slices beautifully. Serve slightly warm or at room temperature to savor all the flavors.

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I have a soft spot for almond extract in my treats—the fragrant aroma reminds me of family baking days growing up. My son always volunteers to sprinkle on the almonds because he says the golden crunch is his favorite part.

Storage Tips

Let the cake cool completely before wrapping in foil or an airtight container so it stays moist. It will last covered on the counter for two days or in the fridge for up to five days. For longer storage, slice and freeze individual portions. Reheat gently in the oven or microwave until just warm and the almond topping crisps up again.

Ingredient Substitutions

No rhubarb on hand? Try thinly sliced apples or pears for a softer bite or try pitted cherries for a Scandinavian twist. If you need it nut-free, simply skip the sliced almonds on top—the cake is still delicious. You can use oat milk for a dairy-free version but add a bit of extra fat, like a tablespoon of olive oil, to keep the crumb tender.

Serving Suggestions

I love this cake with a generous scoop of whipped cream or vanilla ice cream. The subtle almond notes pair well with tangy crème fraîche too. Serve alongside black coffee for an authentic Norwegian touch or offer as a sweet brunch treat with fresh berries.

Cultural Context

Rhubarb cakes like this one have a special place in Norwegian baking. Since rhubarb grows easily in the cool Nordic climate, it often appears in homebaked cakes and preserves in early summer. Almond extract became a popular addition in the twentieth century for its festive flavor. These cakes are enjoyed for family gatherings, garden coffee parties or just a late afternoon treat with neighbors.

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Baking this cake not only fills your house with a sweet almond scent, but it brings a piece of Scandinavian comfort to your table. I hope it becomes a family favorite in your kitchen just as it is in mine.

Frequently Asked Questions

→ How do you get a moist and tender crumb?

Creaming the butter and sugar until light and fluffy, then mixing in eggs one at a time, helps create an airy batter. Avoid overmixing after adding flour to preserve tenderness.

→ Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Dice and add it straight onto the batter; there's no need to thaw, but increase baking time if needed.

→ What can I substitute for almond extract?

Vanilla extract can be used in place of almond extract, although it will change the flavor profile slightly by reducing the nutty notes.

→ Do I need a springform pan?

While a springform pan makes unmolding easy, a standard cake pan lined with parchment also works. Allow extra cooling time before removing.

→ Why sprinkle raw sugar and almonds on top?

The raw sugar creates a caramelized, crunchy crust, while sliced almonds provide texture and a nutty, golden finish to the cake's surface.