This Norwegian Rhubarb and Almond Cake is a lovely treat! The tart rhubarb pairs perfectly with sweet almond flavors, creating a delightful balance in every bite.
Plus, who can resist that lovely golden top? I always bake it on a rainy day—it brightens up the room and my mood! 🌧️😊
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is best for this cake. If you can’t find it, you could use tart apples or frozen rhubarb. Just remember to thaw and drain the frozen ones first!
Almond Flour: This gives the cake a lovely nutty flavor and moist texture. If you’re looking for a nut-free option, oat flour or a gluten-free baking blend can be used instead.
Granulated Sugar: Regular sugar sweetens the cake nicely, but you can replace it with coconut sugar or brown sugar for a deeper flavor. Just keep in mind that it might darken the cake a bit.
Unsalted Butter: For a dairy-free option, try coconut oil or a vegan butter. I find that butter gives a richer taste, though!
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is an essential step that helps create a light cake. Make sure your butter is softened but not melted. This helps trap air into the mixture.
- Use a hand mixer or stand mixer.
- Beat the butter until creamy first, then gradually add the sugar.
- Mix until the mixture is light and fluffy—about 3-5 minutes. This aeration is key for a soft cake!
How to Make Norwegian Rhubarb and Almond Cake
Ingredients You’ll Need:
For the Cake Batter:
- 2 cups rhubarb, chopped into small pieces
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Topping:
- 1/2 cup sliced almonds
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 35-40 minutes to bake. Allow about 10 minutes for cooling in the pan, followed by cooling completely on a wire rack. In total, plan for around 1 hour and 5 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9-inch round cake pan. This helps to ensure your cake won’t stick!
2. Cream the Butter and Sugar:
In a mixing bowl, take the softened butter and granulated sugar, and mix them together until the mixture is light and fluffy. This takes a couple of minutes and is essential for a nice, tender cake!
3. Add Eggs and Vanilla:
Add the eggs to the butter mixture, one at a time, and make sure to mix well after each one. Then, stir in the vanilla extract for that lovely flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. This helps ensure that your leaveners are well distributed throughout the cake.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, folding them together gently until just combined. Avoid overmixing to keep the cake light and fluffy!
6. Add the Rhubarb:
Gently fold in the chopped rhubarb, making sure it’s evenly mixed throughout the batter. This will add a wonderful tartness to your cake!
7. Prepare for Baking:
Pour the batter into the prepared cake pan, using a spatula to smooth the top. This helps the cake to bake evenly.
8. Add Almond Topping:
Evenly sprinkle the sliced almonds over the top of the batter. They will toast beautifully while the cake bakes!
9. Bake the Cake:
Place your cake in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just keep an eye on it towards the end to ensure it doesn’t overbake!
10. Cool and Serve:
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Before serving, dust the top with powdered sugar to make it look extra special. Enjoy your delightful cake!
Can I Use Frozen Rhubarb for This Cake?
Yes, you can use frozen rhubarb! Just make sure to thaw it first and drain any excess moisture before adding it to the batter to prevent the cake from becoming soggy.
Can I Substitute Almond Flour with Another Flour?
Absolutely! If you don’t have almond flour, you can replace it with an equal amount of all-purpose flour. However, this might alter the flavor and slightly change the texture, so be prepared for that adjustment.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, but it’s best to let it come to room temperature before serving again for optimal flavor!
Can I Add Other Fruits to This Recipe?
Yes, feel free to add other fruits like strawberries or raspberries! Just make sure to adjust the amount of rhubarb accordingly so that the batter doesn’t become too wet; a good rule of thumb is to keep the total fruit amount around 2 cups.
