Oh, let me tell you about this delightful gem I stumbled upon—Norwegian Rhubarb and Almond Cake! It’s one of those recipes that just makes your kitchen feel like a cozy Scandinavian bakery, and every bite takes me back to my childhood garden where rhubarb grew rampant. This cake is an enchanting blend of tangy rhubarb and nutty almond flavor, making it simply irresistible. And honestly, who can resist a cake that’s both moist and has that crunchy almond topping? It feels like sunshine and nostalgia rolled into one delicious piece!
I first encountered this cake at a lovely little café during a visit to Norway. I remember sitting by the window, enjoying a warm slice with a cup of coffee, and I knew I had to recreate this bliss back at home. Fast forward several attempts later, and I’ve perfected this recipe just for you! So grab your apron, and let’s get baking!
What’s in Norwegian Rhubarb And Almond Cake?
– Rhubarb: This is the star of the show! Whether you have fresh stalks from your garden or a bag of frozen goodness, rhubarb brings a wonderfully tart flavor that perfectly complements the sweetness of the cake.
– Almond Flour: This fine flour adds a lovely nutty aroma and a moist texture to the cake. I often use brands like Bob’s Red Mill, but use what you have on hand!
– All-Purpose Flour: This is our go-to for structure in the cake. A good basic flour will do the trick; I usually opt for King Arthur Flour because I trust the quality.
– Granulated Sugar: Sweetness is essential, and we’ll need just the right amount to balance the tartness of the rhubarb.
– Unsalted Butter: Make sure it’s softened—it helps create that fluffy, rich batter. I love using Kerry Gold for that extra flavor, but any unsalted butter will work.
– Eggs: These add richness and help bind everything together.
– Vanilla Extract: A splash of this vanilla love brings everything together for a beautifully aromatic touch.
– Baking Powder and Baking Soda: These are our trusty leaveners, helping the cake rise beautifully without being too dense.
– Salt: Just a pinch enhances all the flavors in the cake.
– Sliced Almonds: We sprinkle these on top for added crunch and a lovely nutty flavor.
– Powdered Sugar: For a little whimsical dusting before you serve the cake, if you’re feeling fancy!
Is Norwegian Rhubarb And Almond Cake Good for You?
Now, let’s chat about the health benefits and considerations!
Rhubarb: This lovely vegetable (yes, it’s a vegetable!) is low in calories and high in fiber. Plus, it’s rich in antioxidants, which is great news for those looking to snag some health benefits while indulging.
Almond Flour: It’s packed with protein and healthy fats, making it a great choice for a more nutritious treat. However, if you’re watching carbs, keep in mind that it does have more than all-purpose flour.
Sugar: I won’t lie; this cake does have sugar, and like all good things, moderation is key! You could experiment with a lower sugar option or even use alternatives like honey or maple syrup, but that may alter the fluffiness of the cake.
Overall, while this cake is a sweet treat, you can feel good knowing it’s made with some wholesome ingredients. Just enjoy it in moderation!
Ingredients
– 1 ½ cups rhubarb, chopped (fresh or frozen)
– 1 cup almond flour
– 1 cup all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup sliced almonds (for topping)
– Powdered sugar (for dusting, optional)
*Serves about 8-10 people.*
How to Make Norwegian Rhubarb And Almond Cake?
1. Preheat your oven to 350°F (175°C). Grease and flour a round 9-inch cake pan—this step is crucial to ensure your cake slides out easily.
2. In a small bowl, sprinkle the chopped rhubarb with 2 tablespoons of the granulated sugar and set it aside for about 10 minutes. This helps draw out some of the moisture and sweetness from the rhubarb.
3. In a large mixing bowl, cream together the softened butter and the remaining granulated sugar until it’s light and fluffy. You should be able to see that beautiful pale color forming.
4. Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in that lovely vanilla extract!
5. In a separate bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, and salt—give it a whisk to mix it all together.
6. Gradually add this dry mixture to the wet mixture, mixing until just combined. We don’t want to overdo it here; gentle mixing is key!
7. Now, gently fold in the prepared rhubarb. Each spoonful should remind you of sunny days!
8. Pour the batter into the prepared cake pan and smooth the top. Then sprinkle the sliced almonds evenly over the batter for that delightful crunch.
9. Bake in the preheated oven for 30-35 minutes or until a cake tester comes out clean. Your kitchen will smell heavenly!
10. Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if you want to impress your guests!
Delightful Tips for Your Cake Adventure
– If you want to enhance the flavors, try adding a teaspoon of almond extract for an extra almond boost!
– You can substitute the rhubarb with other fruits like apples or berries if you’re not feeling the tartness.
– Serve this cake slightly warm with a scoop of vanilla ice cream for a true treat.
I promise you’re going to love this Norwegian Rhubarb and Almond Cake! It’s a delightful mix of flavors and nostalgia that’s bound to impress your friends and family. So, roll up those sleeves and get baking! And when you do make this cake, I’d love to hear about it. Share your experience, and let’s spread the joy of baking together! Happy baking!
