Why You’ll Love This Recipe

Norwegian Rhubarb and Almond Cake is a rustic, tender cake that beautifully balances the tartness of fresh rhubarb with the sweet nuttiness of ground almonds. Often enjoyed during spring and early summer in Scandinavia, this cake offers a moist crumb and a golden crust, making it perfect for afternoon coffee, brunch, or a light dessert.

ingredients

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

rhubarb stalksgranulated sugareggsunsalted butterground almondsfine all-purpose flourbaking powdersaltvanilla extractmilkflaked almonds (for topping)powdered sugar (for dusting)

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.

Trim and chop the rhubarb into small ½-inch pieces and toss with a tablespoon of sugar. Set aside.

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

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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

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

Pour the batter into the prepared pan and gently spread evenly. Scatter the rhubarb pieces over the top, pressing them slightly into the batter.

Sprinkle the flaked almonds over the rhubarb.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

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

Dust with powdered sugar before serving.

Servings and timing

This recipe yields 8–10 slices.Preparation time: 15 minutesBaking time: 40–45 minutesCooling time: 30 minutesTotal time: 1 hour 25 minutes

Variations

Add a pinch of cardamom or cinnamon to the batter for a warm spice note.

Substitute part of the rhubarb with chopped strawberries for a sweeter twist.

Use brown butter in place of regular butter for a richer, nutty flavor.

Top with whipped cream or a dollop of crème fraîche for serving.

storage/reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds or briefly in a low oven.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess moisture before using.

What can I use instead of ground almonds?

You can substitute with an equal amount of all-purpose flour, though the flavor will differ.

Do I need to peel the rhubarb?

Not necessary—just trim the ends and any tough or stringy outer layers.

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Is this cake very sweet?

It has a balanced sweetness, allowing the tart rhubarb and almond flavors to shine.

Can I make it dairy-free?

Yes, substitute butter with plant-based butter and milk with a dairy-free alternative.

Can I freeze the cake?

Yes, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

How do I prevent the rhubarb from sinking?

Tossing it in sugar and pressing it lightly into the batter helps keep it near the surface.

Can I bake this in a loaf pan?

Yes, but adjust baking time to about 50–60 minutes and check for doneness with a toothpick.

Can I double the recipe?

Yes, double and bake in a 9×13-inch pan, increasing baking time slightly.

Conclusion

Norwegian Rhubarb and Almond Cake is a simple yet elegant dessert that celebrates the seasonal tartness of rhubarb with the soft richness of almonds. Whether served as a fika treat or a charming end to a summer meal, this cake is sure to impress with its flavor and texture. Give it a try and savor a taste of Norwegian comfort baking.