Norwegian Rhubarb Almond Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
150 grams unsalted butter, at room temperature
02 -
150 grams granulated sugar
03 -
2 large eggs, at room temperature
04 -
200 grams all-purpose flour
05 -
1.5 teaspoons baking powder
06 -
100 millilitres whole milk or half and half
07 -
1.5 teaspoons almond extract
→ Topping
08 -
250 grams chopped rhubarb
09 -
3 tablespoons raw sugar
10 -
3 tablespoons sliced almonds
# Instructions:
01 -
Preheat oven to 175°C (350°F) and allow it to reach temperature while preparing the cake.
02 -
Grease a 23 cm springform pan lightly, then line the base with a round of parchment paper.
03 -
In a stand mixer or with electric beaters, cream the butter and granulated sugar together until light and fluffy.
04 -
Add eggs one at a time, mixing well after each addition to ensure a smooth, cohesive batter.
05 -
Add flour and baking powder to the bowl. Pour in the milk (or half and half) and almond extract. Mix gently until just combined, avoiding overmixing.
06 -
Transfer the batter into the prepared springform pan. Spread evenly with a spatula to ensure a level surface.
07 -
Distribute the chopped rhubarb evenly over the top of the batter, gently pressing it into the surface.
08 -
Sprinkle the raw sugar and sliced almonds uniformly over the rhubarb-topped batter.
09 -
Bake in the preheated oven for 30 to 40 minutes until golden brown and a toothpick inserted in the centre comes out clean.
10 -
Remove cake from oven and let cool in the pan for 10 minutes before releasing the springform. Slice and serve.
# Notes:
01 -
For best results, use rhubarb that is firm and not woody. Cake can be stored at room temperature for up to two days, or refrigerated for longer freshness.