This Norwegian Rhubarb and Almond Cake is a delightful treat! It’s moist and packed with tangy rhubarb and crunchy almonds, making every bite a great mix of flavors.
Whenever I bake this cake, my kitchen smells heavenly! It’s easy to whip up, and I love serving it warm with a scoop of ice cream—perfect for a cozy dessert night! 😋
Key Ingredients & Substitutions
Rhubarb: This is the star of the cake! Look for fresh rhubarb with firm stalks for the best flavor. If rhubarb isn’t available, consider using tart apples or cranberries as a substitute, but keep in mind they’ll change the flavor slightly.
Butter: Unsalted butter gives you control over the salt content. If you need a healthier option, feel free to use coconut oil or even a stick of margarine. It will still create a moist cake!
Buttermilk: If you don’t have buttermilk, you can make your own by mixing ½ cup of milk with 1 ½ teaspoons of vinegar or lemon juice. Let it sit for about 5 minutes—this will mimic the tanginess of buttermilk.
Sliced almonds: These add great crunch, but they can be swapped for chopped pecans or walnuts if you prefer. Just keep an eye on the baking time since nuts can toast quickly and may need adjustments based on size.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar properly is a crucial step for a fluffy texture. Start with softened butter, which helps incorporate air. Beat them together until the mixture turns light and fluffy, about 3-5 minutes. Make sure to scrape down the sides of the bowl as needed so everything gets mixed well.
- Use an electric mixer for the best result, but you can also use a whisk and some elbow grease.
- Make sure your butter is room temperature—too cold and it won’t cream well; too warm and it won’t hold air.
How to Make Norwegian Rhubarb and Almond Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or plain yogurt)
- 2 cups rhubarb, chopped into small pieces
- ½ cup sliced almonds
- 2 tbsp brown sugar (for topping)
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and 30-35 minutes to bake, plus cooling time. Overall, you should set aside about an hour and a half to be safe, including cooling before serving. Let’s get baking!
Step-by-Step Instructions:
1. Prepping the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9-inch round cake pan or line it with parchment paper so your cake won’t stick. This will help with easy removal later!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is your dry mixture, and we’ll set it aside for now while we make the wet ingredients.
3. Creaming the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a mixer, cream them together until the mixture is light and fluffy—this should take about 3-5 minutes. It’s important for the butter and sugar to be well combined for a nice texture!
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. After the eggs are in, stir in the vanilla extract to add that lovely flavor.
5. Combining Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the butter mixture. Do this gradually, alternating with the buttermilk (or yogurt). Start and end with the dry ingredients, mixing just until everything is combined. We don’t want to over-mix!
6. Folding in Rhubarb and Almonds:
Gently fold in the chopped rhubarb and half of the sliced almonds into the batter. This will give your cake its delicious tangy flavor and crunchy goodness.
7. Pouring and Topping the Batter:
Pour the batter into the prepared cake pan and spread it evenly. Then, sprinkle the remaining sliced almonds and the brown sugar evenly over the top. This will create a lovely crust as the cake bakes!
8. Baking the Cake:
Place the cake in the preheated oven and let it bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your cake is ready!
9. Cooling Time:
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely. This step is important to keep the texture just right!
10. Final Touches:
Before serving, dust the top of your cake with powdered sugar if you like. It adds a nice decoration! Now your Norwegian Rhubarb and Almond Cake is ready to enjoy. Serve it up and savor the goodness!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can use plain yogurt or make a quick substitute by mixing ½ cup of milk with 1½ tsp of vinegar or lemon juice. Let it sit for about 5 minutes before using, and you’ll achieve a similar tangy flavor!
How Can I Store Leftovers?
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the fridge for about a week. If you want to keep it longer, you can freeze the cake by wrapping it tightly in aluminum foil or plastic wrap for up to 3 months.
Can I Use Frozen Rhubarb?
Yes, you can use frozen rhubarb! There’s no need to thaw it before adding it to the batter. Just make sure to chop it into small pieces and possibly increase the baking time by a few minutes, as frozen fruit can add extra moisture.
What’s the Best Way to Serve This Cake?
This cake is delicious on its own, but you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! Pair it with a cup of coffee or tea for a delightful afternoon snack or dessert.
