Norwegian Rhubarb Cake
Yield: 12 servings
This simple cake is tender and delicate, with pockets of jammy rhubarb and a sprinkling of sliced almonds and cinnamon sugar on top that adds a thin layer of delightful crunch!
Ingredients
Cake
- 10½ tablespoons unsalted butter, at softened room temperature, divided
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 teaspoons pure almond extract (use less if you're not super crazy about almond flavoring)
- 1 teaspoon pure vanilla extract
Topping
- 1½ cups chopped (½" pieces) fresh rhubarb (use red/bright pink stalks for the prettiest cake)
- 2 tablespoons sliced almonds
- 2 tablespoons granulated sugar
- 1/16 teaspoon cinnamon (just fill an ⅛-teaspoon measure halfway)
Instructions
Cake
- Preheat oven to 350°F. Butter the insider perimeter of an 8" springform pan with ½ tablespoon of the butter. Line bottom of pan with a round of parchment paper. Set aside.
- With a stand mixer or electric mixer, cream remaining 10 tablespoons of butter and sugar on medium speed. Scrape down bowl. Beat again for 30 seconds, until lighter and fluffy. Scrape down bowl.
- Add eggs one at a time, beating on medium-low/medium speed to just incorporate each one. Scrape down bowl.
- In a small bowl, whisk flour, baking powder, and salt.
- With mixer on low, add half of the dry flour mixture, to just incorporate. Alternate with half of the milk, followed by remaining flour mixture, and remaining milk, mixing to just incorporate each addition. Scrape down bowl.
- Add almond and vanilla extracts. Mix on medium/medium-low to incorporate. If it looks a little lumpy, increase mixer speed just a bit and beat only a few seconds to bring it altogether, with a fully combined and creamy appearance. Do not overmix. Transfer batter to prepared pan and spread into an even layer.
Topping
- Scatter chopped rhubarb evenly over top of batter. For the prettiest appearance, arrange rhubarb so the red/pink outside surfaces are facing mostly upward. Press rhubarb into batter slightly.
- Sprinkle with almond slices. Then combine sugar and cinnamon, and sprinkle the entire mixture evenly over the top.
- Bake 50-60 minutes, until center is set and a toothpick inserted in the very center comes out just clean. Watch cake closely at the end, testing every 1-2 minutes with a toothpick. Do not overbake.
- Let cake cool on a wire rack for 10 minutes, then remove the outer pan ring. Let cool until just slightly warm, then serve.
Notes
I've also made this cake using a 9" springform pan, which gives you a shorter, wider cake. Bake for 35-45 minutes, until center is set and a toothpick inserted in the very center comes out just clean.
If desired, dust the cake with a little powdered sugar right before slicing it.
Recipe adapted just a bit from the lovely North Wild Kitchen.
Nutrition Information:
Calories: 235kcal Carbohydrates: 28g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 59mg Sodium: 246mg Potassium: 104mg Fiber: 1g Sugar: 15g Vitamin A: 384IU Vitamin C: 1mg Calcium: 70mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.