Why You’ll Love This Recipe

Norwegian Rhubarb and Almond Cake is a beautifully balanced dessert that pairs tart rhubarb with the sweet, nutty richness of almonds. With a moist, tender crumb and crisp golden edges, this cake is a celebration of spring flavors. It’s simple enough for everyday enjoyment yet elegant enough to serve for guests or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rhubarb stalksgranulated sugarsalted buttereggsall-purpose flourground almondsbaking powdervanilla extractmilkflaked almonds (for topping)powdered sugar (optional, for dusting)

directions

Preheat your oven to 350°F (175°C) and grease a round or square cake pan.

Wash and chop the rhubarb into small pieces. Set aside.

In a mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together the flour, ground almonds, and baking powder.

Gradually add the dry mixture to the wet ingredients, alternating with the milk, until the batter is smooth.

Fold in half of the chopped rhubarb.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the remaining rhubarb on top, followed by flaked almonds.

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving if desired.

Servings and timing

This recipe yields approximately 8–10 servings.Preparation time: 15 minutesBaking time: 40–50 minutesCooling time: 20 minutesTotal time: 75–85 minutes

Variations

Use brown sugar for a deeper, caramel-like flavor.

Add a touch of cinnamon or cardamom for warm spice notes.

Swap rhubarb for plums or raspberries when rhubarb is out of season.

Drizzle with a simple lemon glaze for a bright finish.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze for up to 1 month; thaw at room temperature before serving.To reheat, warm individual slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it well to avoid excess moisture in the cake.

Do I have to peel rhubarb?

No, just trim the ends and wash thoroughly.

Can I make this gluten-free?

Yes, use a gluten-free flour blend and ensure your baking powder is gluten-free.

What can I substitute for ground almonds?

You can use almond flour or more all-purpose flour, though the texture may change slightly.

Why is my cake sinking?

Overmixing or opening the oven too early can cause the cake to sink.

Is this cake overly tart?

The sugar balances the rhubarb, but you can increase the sugar slightly if your rhubarb is especially sour.

Can I add almond extract?

Yes, a small amount (¼ tsp) enhances the almond flavor.

Is this cake good for brunch?

Absolutely—it pairs wonderfully with coffee or tea.

Can I make this cake ahead of time?

Yes, it’s even better the next day as the flavors develop.

What type of pan is best?

A springform or standard 9-inch round pan works well for easy removal.

Conclusion

Norwegian Rhubarb and Almond Cake is a charming, rustic dessert that showcases the natural tartness of rhubarb and the nutty sweetness of almonds. Perfect for spring and early summer gatherings, it’s a delightful treat that’s as comforting as it is flavorful. Serve it as a coffee cake, afternoon snack, or elegant dessert—it’s bound to impress.