This Norwegian Rhubarb and Almond Cake is a lovely treat with a soft, moist texture. It features tangy rhubarb and crunchy almond slices that make every bite delightful!
Whenever I bake this cake, my kitchen smells amazing! It’s perfect with a cup of tea, and I always add a little whipped cream on top—because why not? 😄
Key Ingredients & Substitutions
Rhubarb: This tart vegetable gives the cake its unique flavor. If you can’t find rhubarb, diced tart apples or cranberries can work instead, though the flavor will shift a bit.
Almonds: I love using sliced almonds for a bit of crunch. If you have nut allergies, try pumpkin seeds or sunflower seeds for a similar texture without the nuts.
Sour Cream or Greek Yogurt: Either adds moisture and tanginess. For a dairy-free option, you can use coconut yogurt or a nut-based yogurt instead.
Butter: Unsalted butter is preferred for better control over the salt levels. If you’re out, coconut oil or a dairy-free butter can be good alternatives.
How Do I Ensure My Cake is Moist and Fluffy?
Getting a moist and fluffy cake comes down to how you mix the ingredients. When creaming the butter and sugar, you want it light and fluffy. This incorporates air, which helps the cake rise well.
- Soften the butter completely before mixing. A little warmth helps it cream better.
- Add eggs one at a time and mix just until combined to avoid overmixing.
- When adding the dry ingredients, mix until just combined to keep the cake tender. A few lumps are okay!
- Don’t skip the resting time after baking; it helps the cake set nicely.
How to Make Norwegian Rhubarb and Almond Cake?
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups rhubarb, chopped into 1-inch pieces
- ½ cup almonds, sliced
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and about 30-35 minutes to bake. After baking, the cake needs to cool for about 10 minutes in the pan and then completely on a wire rack. All in all, you’re looking at a total of about 1 hour, including cooling time, before you can enjoy your delicious cake!
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn your oven on to preheat at 350°F (175°C). While the oven heats up, grab a round 9-inch cake pan. Grease it lightly with butter, then dust it with flour, or you can line it with parchment paper to make it easier to remove the cake later.
2. Creaming the Butter and Sugar:
In a mixing bowl, use a whisk or mixer to cream together the softened butter and granulated sugar. Mix them until the mixture becomes light and fluffy—this should take about 3-5 minutes.
3. Add the Eggs and Wet Ingredients:
Next, add the eggs to the bowl one at a time, mixing well after each addition. Then stir in the sour cream (or yogurt) and the vanilla extract. Keep mixing until everything is nicely blended together!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This will help everything rise wonderfully during baking!
5. Mix Wet and Dry Ingredients:
Now, it’s time to add the dry mixture to the wet ingredients. Gradually stir in the flour mixture until just combined. Remember, don’t overmix—just until you don’t see any more flour bits!
6. Fold in Rhubarb and Almonds:
Gently fold in the chopped rhubarb and half of the sliced almonds into the batter. This helps to distribute those tasty bits evenly throughout the cake. Be gentle so you don’t break up the rhubarb too much!
7. Pour and Prepare for Baking:
Pour the batter into your prepared cake pan, smoothing out the top with a spatula. Sprinkle the remaining sliced almonds over the top of the batter for a nice crunch and added flavor.
8. Bake the Cake:
Place your cake pan in the preheated oven. Bake for about 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is a lovely golden brown.
9. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps the cake maintain its fluffy texture!
10. Dust and Serve:
After your cake has fully cooled, you can dust the top with powdered sugar for a sweet finishing touch. Now, it’s ready to be sliced and enjoyed!
Enjoy your delightful Norwegian Rhubarb and Almond Cake!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt is a great substitute for sour cream in this recipe. It adds a similar tangy flavor and moisture to the cake. Use the same amount (1/2 cup) and make sure to choose plain Greek yogurt for the best results.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to 3 months—just make sure to wrap them individually!
Can I Use Fresh Rhubarb Instead of Frozen?
Yes, fresh rhubarb works perfectly in this recipe! Just make sure to wash and chop it into 1-inch pieces as specified. If you only have frozen rhubarb, ensure it’s thawed and drained of excess moisture before adding it to the batter.
What Should I Serve with This Cake?
This Norwegian Rhubarb and Almond Cake is delightful on its own, but you can enhance its flavors by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of freshly grated lemon zest can also brighten up the flavors!
