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Norwegian Rhubarb Cake

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. 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.
  6. 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.
  7. Transfer the batter to the prepared springform pan and spread it into an even layer.
  8. 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.
  9. Sprinkle the sliced almonds over the rhubarb. Combine the remaining 2 tablespoons granulated sugar with the cinnamon and sprinkle evenly over the cake.
  10. 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.
  11. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/norwegian-rhubarb-cake/