Description

A traditional Norwegian cake that combines tart rhubarb with sweet almond flavor in a moist and tender crumb. Perfect for spring and summer gatherings.

Ingredients

1 cup (225g) granulated sugar
1/2 cup (115g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) whole milk
2 cups (250g) chopped rhubarb
2 tbsp sliced almonds
1 tbsp coarse sugar (optional, for topping)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Fold in the chopped rhubarb.
Pour the batter into the prepared cake pan and smooth the top.
Sprinkle sliced almonds and coarse sugar over the top of the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Frozen rhubarb can be used, but thaw and drain it well before using.
Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Store leftovers in an airtight container at room temperature for up to 2 days.