Description
A soft and delicate Norwegian Rhubarb Almond Cake with tart rhubarb and almond flavor, perfect for brunch, dessert, or a light snack.
Ingredients
Scale
- 10 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk or half and half
- 1 1/2 teaspoons almond extract
- 1 1/2 cups chopped rhubarb
- 3 tablespoons raw sugar
- 3 tablespoons sliced almonds
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan with grease and parchment.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add flour, baking powder, milk, and almond extract, and mix until combined.
- Spread batter evenly into prepared pan.
- Scatter chopped rhubarb on top and press slightly into batter.
- Sprinkle raw sugar and sliced almonds over the top.
- Bake for 30 to 40 minutes until golden and set in the center.
- Cool for 10 minutes before removing from pan and serving.
Notes
- Use buttermilk instead of milk for a tangier flavor.
- Swap rhubarb with raspberries or blueberries if desired.
- Replace almond extract with vanilla extract for a different taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 293
- Sugar: 20
- Sodium: 25
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
- Cholesterol: 64