Description
This Norwegian Rhubarb Cake is a delightful and traditional dessert featuring a tender buttery cake base topped with fresh rhubarb pieces, sugar, and crunchy flaked almonds. The cake is lightly sweetened and balanced by the tartness of rhubarb, making it perfect for spring and summer gatherings. Serve it warm dusted with icing sugar alongside cream or ice cream for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup (210g) plain all purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 3/4 cup (150g) butter
- 3/4 cup (150g) fine granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
Topping
- 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
- 2 TBS granulated sugar
- 2 TBS flaked almonds
- Icing sugar to dust
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (180°C / gas mark 4). Butter a deep 8-inch round cake tin and line the bottom with baking paper to prevent sticking.
- Cream Butter and Sugar: Using an electric whisk, cream the butter and sugar together until the mixture is light and fluffy. This incorporates air to ensure a soft cake texture.
- Add Eggs: Beat in the eggs gradually, a little at a time, mixing well after each addition to ensure a smooth batter without curdling.
- Combine Dry and Wet Ingredients: Sift together the flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients, mixing well after each addition to form a smooth batter.
- Pour Batter into Tin: Spread the batter evenly in the prepared cake tin, smoothing the surface with a spatula.
- Arrange Rhubarb and Toppings: Place the rhubarb pieces over the top of the batter, pressing them in slightly without overlapping. Sprinkle evenly with the 2 tablespoons of granulated sugar and then the flaked almonds for a crunchy and sweet topping.
- Bake the Cake: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before removing it. Dust with icing sugar and serve warm. For extra indulgence, accompany with cream or ice cream.
Notes
- Ensure rhubarb pieces are cut evenly to bake uniformly.
- Do not overlap rhubarb pieces to prevent sogginess on the cake surface.
- Butter the pan well and use baking paper to prevent cake from sticking.
- This cake is best served warm and can be paired deliciously with cream or vanilla ice cream.
- Use fresh rhubarb for the best tart flavor; frozen rhubarb may release excess moisture.
- When creaming butter and sugar, be patient for a fluffy texture which leads to a lighter cake.
