A moist and tangy Norwegian rhubarb cake with a delightful almond flavor, perfect for spring and summer desserts.

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Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Cream together the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Mix in the milk until well combined.
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, mixing until just combined.
Fold in the chopped rhubarb.
Pour the batter into the prepared pan and smooth the top.
Sprinkle sliced almonds and coarse sugar over the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.