I love this cake because it has a beautifully soft and tender crumb without feeling overly heavy. The fresh rhubarb adds little bursts of tartness that balance the sweetness of the cake.
I also enjoy the combination of almond extract and sliced almonds. The almond flavor gives the cake a distinctive character, while vanilla keeps the overall flavor warm and familiar.
Another thing I appreciate is the topping. I scatter fresh rhubarb over the batter, add sliced almonds, and finish everything with cinnamon sugar. As the cake bakes, the rhubarb softens and becomes jammy while the sugar and almonds form a delicate, slightly crunchy surface.
I find this recipe especially convenient because it requires only about 20 minutes of preparation before the cake goes into the oven.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake
10½ tablespoons unsalted butter, at softened room temperature, divided
¾ cup granulated sugar
2 large eggs, at room temperature
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
2 teaspoons pure almond extract (use less if you’re not super crazy about almond flavoring)
1 teaspoon pure vanilla extract
Topping
1½ cups chopped (½” pieces) fresh rhubarb (use red/bright pink stalks for the prettiest cake)
2 tablespoons sliced almonds
2 tablespoons granulated sugar
1/16 teaspoon cinnamon (just fill an ⅛-teaspoon measure halfway)
Directions
I preheat the oven to 350°F. I use ½ tablespoon of the butter to grease the inside perimeter of an 8-inch springform pan, then line the bottom with a round of parchment paper and set the pan aside.
Using a stand mixer or electric mixer, I cream the remaining 10 tablespoons of butter with the sugar on medium speed. I scrape down the bowl, then beat the mixture for another 30 seconds until it looks lighter and fluffier.
I add the eggs one at a time, mixing on medium-low to medium speed just until each egg is incorporated. I scrape down the bowl as needed.
In a separate small bowl, I whisk together the flour, baking powder, and salt.
With the mixer running on low, I add half of the dry mixture and mix just until incorporated. I follow with half of the milk, then add the remaining dry ingredients and finally the remaining milk. I mix only enough to combine each addition and scrape down the bowl.
I add the almond extract and vanilla extract and mix on medium to medium-low speed until incorporated. If the batter looks slightly lumpy, I increase the mixer speed briefly and beat for only a few seconds until the batter becomes creamy and fully combined. I avoid overmixing.
I transfer the batter to the prepared springform pan and spread it into an even layer.
For the topping, I scatter the chopped rhubarb evenly over the batter. When possible, I position the red or pink sides facing upward for a prettier finished cake. I press the pieces gently into the batter.
I sprinkle the sliced almonds over the rhubarb. In a small bowl, I combine the granulated sugar and cinnamon, then sprinkle the mixture evenly over the entire surface.
I bake the cake for 50 to 60 minutes, or until the center is set and a toothpick inserted into the middle comes out just clean. Near the end of baking, I check the cake every 1 to 2 minutes so I can avoid overbaking it.
I let the cake cool on a wire rack for about 10 minutes before removing the outer ring of the springform pan. I continue cooling it until it is just slightly warm, then serve.
Servings and Timing
This Norwegian Rhubarb Cake makes 12 servings.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
I find that the exact baking time can vary slightly depending on the oven, so I begin checking the center of the cake near the 50-minute mark.
Variations
I can reduce the amount of almond extract if I prefer a milder almond flavor. Since almond extract is quite concentrated, even a small reduction noticeably changes the flavor.
For a more pronounced vanilla flavor, I can slightly reduce the almond extract while keeping the vanilla extract as written. This gives me a softer, more classic cake flavor.
When fresh rhubarb is especially tart, I sometimes enjoy adding a little extra cinnamon sugar to the top. I keep the increase modest so the rhubarb still provides a pleasant tart contrast.
I can also use a combination of rhubarb and strawberries for a sweeter fruit topping. I make sure the fruit is chopped into small pieces so it cooks evenly.
If I want more crunch, I can add a few extra sliced almonds over the top before baking.
For a slightly different presentation, I can dust the cooled cake lightly with powdered sugar just before serving. I wait until the cake has cooled enough so the sugar does not immediately melt into the surface.
Storage/Reheating
I store leftover Norwegian Rhubarb Cake in an airtight container at room temperature for about 1 day if my kitchen is cool. For longer storage, I refrigerate it for up to 3 to 4 days.
Because rhubarb adds moisture to the cake, I prefer refrigeration when I know the leftovers will not be eaten quickly. I let refrigerated slices sit at room temperature for a short time before serving so the cake can soften slightly.
If I want to warm an individual slice, I heat it briefly in the microwave until just slightly warm. I avoid overheating because that can make the cake dry.
For longer storage, I can freeze individual slices wrapped tightly and placed in a freezer-safe container. I thaw them in the refrigerator or at room temperature before serving.
FAQs
Can I use frozen rhubarb instead of fresh rhubarb?
I can use frozen rhubarb if fresh is unavailable, although I prefer fresh rhubarb for the best texture. I use the rhubarb while still fairly firm and avoid adding excess liquid from thawing.
Do I need to peel rhubarb before using it?
I generally do not peel rhubarb. I simply wash the stalks, trim the ends, and chop them into ½-inch pieces before adding them to the cake.
Why should the eggs be at room temperature?
I use room-temperature eggs because they blend more smoothly into the creamed butter and sugar. This helps me create a more even batter and tender crumb.
Can I make this cake without almond extract?
Yes. I can omit the almond extract if I do not enjoy the flavor. I can increase the vanilla slightly if I want a more traditional vanilla-based cake.
Why do I use a springform pan?
I like using a springform pan because the removable outer ring makes it easier to release the delicate cake without turning it upside down and disturbing the rhubarb and almond topping.
How do I know when the cake is finished baking?
I check that the center is set and insert a toothpick into the middle. I remove the cake when the toothpick comes out just clean. I avoid baking longer than necessary because overbaking can make the cake dry.
Can I make Norwegian Rhubarb Cake ahead of time?
Yes. I can bake it a day ahead and store it covered. I find the texture especially nice when served at room temperature or slightly warm.
What can I serve with this cake?
I enjoy serving it on its own, but I can also add lightly whipped cream, vanilla ice cream, or a spoonful of crème fraîche. Their creamy texture pairs particularly well with tart rhubarb.
Can I use a regular cake pan instead of a springform pan?
I can use another similar-sized cake pan if necessary, but removing the cake may be more difficult. I line the bottom carefully with parchment and allow the cake to cool before attempting to remove it.
Why should I avoid overmixing the batter?
I avoid overmixing because too much mixing after the flour is added can make the cake denser or tougher. I mix only until the ingredients come together and the batter looks creamy.
Conclusion
This Norwegian Rhubarb Cake is one of those simple desserts I love for its balance of softness, tart fruit, and delicate crunch. The buttery almond-vanilla cake creates a tender base, while fresh rhubarb becomes soft and jammy as it bakes.
A tender Norwegian rhubarb cake with pockets of tart, jammy rhubarb and warm almond-vanilla flavor. Sliced almonds and cinnamon sugar create a delicate, lightly crisp topping.
Author:Amy
Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:Norwegian
Diet:Vegetarian
Ingredients
10½ tablespoons unsalted butter, at softened room temperature, divided
¾ cup granulated sugar
2 large eggs, at room temperature
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
2 teaspoons pure almond extract (use less if you’re not super crazy about almond flavoring)
1 teaspoon pure vanilla extract
1½ cups chopped (½-inch pieces) fresh rhubarb (use red or bright pink stalks for the prettiest cake)
2 tablespoons sliced almonds
2 tablespoons granulated sugar
1/16 teaspoon cinnamon
Instructions
Preheat the oven to 350°F. Use ½ tablespoon of the butter to grease the inside perimeter of an 8-inch springform pan. Line the bottom with a round of parchment paper and set aside.
Using a stand mixer or electric mixer, cream the remaining 10 tablespoons butter with ¾ cup granulated sugar on medium speed. Scrape down the bowl and beat for another 30 seconds, until lighter and fluffier.
Add the eggs one at a time, mixing on medium-low to medium speed just until each egg is incorporated. Scrape down the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low, add half of the dry ingredients and mix just until incorporated. Add half of the milk, followed by the remaining dry ingredients and then the remaining milk, mixing only until combined after each addition.
Add the almond extract and vanilla extract and mix until incorporated. If the batter appears slightly lumpy, briefly increase the mixer speed for a few seconds until creamy and combined. Avoid overmixing.
Transfer the batter to the prepared springform pan and spread it into an even layer.
Scatter the chopped rhubarb evenly over the batter, positioning the red or pink sides upward when possible. Gently press the rhubarb pieces into the batter.
Sprinkle the sliced almonds over the rhubarb. Combine the remaining 2 tablespoons granulated sugar with the cinnamon and sprinkle evenly over the cake.
Bake for 50 to 60 minutes, or until the center is set and a toothpick inserted into the middle comes out just clean. Begin checking near the 50-minute mark and avoid overbaking.
Cool the cake on a wire rack for about 10 minutes, then remove the outer ring of the springform pan. Continue cooling until just slightly warm before serving.
Notes
Reduce the almond extract for a milder almond flavor, or omit it and slightly increase the vanilla extract.
A combination of chopped rhubarb and strawberries can be used for a sweeter fruit topping.
Add extra sliced almonds for additional crunch or lightly dust the cooled cake with powdered sugar before serving.
Fresh rhubarb gives the best texture, but frozen rhubarb can be used. Avoid adding excess liquid from thawing.
Store leftovers in an airtight container at room temperature for about 1 day in a cool kitchen or refrigerate for up to 3 to 4 days.
Individual slices can be frozen tightly wrapped in a freezer-safe container and thawed in the refrigerator or at room temperature.
Serve on its own or with whipped cream, vanilla ice cream, or crème fraîche.
