Tasty Norwegian Rhubarb and Almond Cake

Spring rhubarb season is something I wait for all year. There’s just something about those tart pink stalks that gets me excited to bake. But I’ll be honest—I got tired of making the same old rhubarb crisp every time. I wanted something a little different, something that felt special enough for company but easy enough for a regular Tuesday.

That’s when I discovered this Norwegian rhubarb and almond cake. It’s basically a simple butter cake with tangy rhubarb pieces tucked inside and crunchy almonds on top. The almond flavor goes so well with the rhubarb, and that raw sugar topping? It adds the perfect crunch. My kids will actually eat their rhubarb this way, which is saying something.

The best part is you probably have most of these ingredients in your kitchen right now. Just grab some fresh rhubarb from the market, and you’re good to go.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this Norwegian cake, and you’ll find it at most grocery stores during spring and early summer. Look for stalks that are firm and crisp, with a bright color – they can range from pink to deep red, though the color doesn’t affect the taste much. If fresh rhubarb isn’t available, you can use frozen rhubarb instead, just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before adding it to your batter. Whether you go with fresh or frozen, avoid the leaves entirely as they’re toxic – you only want to use the stalks for baking.

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Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: Fresh rhubarb is best here, but if it’s out of season, frozen rhubarb works too – just thaw it and drain any excess liquid before using. You could also try tart berries like cranberries or sour cherries for a different flavor.
• Almond essence: If you don’t have almond extract, vanilla extract works just fine. Use the same amount, though the flavor will be a bit different but still tasty.
• Butter: You can substitute with margarine or a neutral oil like vegetable or canola oil (use about 7-8 tablespoons of oil). The texture might be slightly different, but the cake will still turn out well.
• Milk: Any milk you have works – whole, 2%, almond, oat, or even buttermilk. Buttermilk will give you a slightly tangier cake.
• Almonds: Sliced almonds are traditional, but you can use chopped walnuts, pecans, or hazelnuts instead. You could also skip the nuts entirely if there are allergies.
• Raw sugar: Regular granulated sugar works perfectly fine for the topping. The raw sugar just adds a nice crunch, but it’s not essential.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this cake is using rhubarb that’s too wet, which can make the top soggy – pat your rhubarb pieces dry with a paper towel after cutting them, and consider tossing them with a teaspoon of flour before arranging on top.

Another common error is overbaking, since the cake can dry out quickly once it passes the 40-minute mark – start checking at 30 minutes by inserting a toothpick into the center, and pull it out when just a few moist crumbs cling to it.

Don’t skip greasing the pan properly, especially the corners and sides, because the sugar from the rhubarb can caramelize and stick like glue, making it nearly impossible to remove the cake cleanly.

For an even better result, let the cake cool completely in the pan rather than just 10 minutes, as this helps the rhubarb topping set and prevents it from sliding off when you slice it.

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What to Serve With Norwegian Rhubarb and Almond Cake?

This cake is perfect for an afternoon coffee break or as a simple dessert after dinner. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream pairs beautifully with the tart rhubarb and nutty almond flavors. If you want to keep things traditional, serve it alongside a hot cup of coffee or tea, which is how they often enjoy it in Norway. For a fancier presentation, you can add a drizzle of custard or even some Greek yogurt on the side for a tangy contrast to the sweet cake.

Storage Instructions

Store: This cake actually gets better after a day or two as the rhubarb juices soak into the crumb. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days if your kitchen is warm.

Freeze: You can freeze slices of this cake for up to 3 months. Wrap individual pieces in plastic wrap, then place them in a freezer bag. It’s great to have a slice ready whenever you want a treat with your afternoon coffee.

Serve: If you’ve refrigerated the cake, let it sit at room temperature for about 30 minutes before serving so the butter softens up again. Frozen slices can thaw on the counter for an hour, or you can warm them in the microwave for 20-30 seconds for that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-36 g
• Fat: 110-120 g
• Carbohydrates: 295-315 g

Ingredients

For the cake batter:

• 12 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 cup sugar
• 2 large eggs (room temperature, about 70°F)
• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tsp almond essence (gives better texture and moisture)
• 1/2 tsp lemon zest

For the topping:

• 1.75 cups rhubarb (cut into 1-inch chunks)
• 4 tbsp raw sugar (optional, adds a nice crunch)
• 4 tbsp almonds (slivered or roughly chopped for best texture)

Step 1: Prepare Your Pan and Mise en Place

• 9×13 inch baking dish
• parchment paper
• 1.75 cups rhubarb, cut into 1-inch chunks

Preheat your oven to 350°F.

While the oven heats, grease a 9×13 inch baking dish (or similar size) and line it with parchment paper, leaving a slight overhang on the sides for easy removal later.

Prepare your rhubarb by cutting it into 1-inch chunks—I cut mine slightly uniform so they bake evenly and release their tartness consistently throughout the cake.

Have all your dry ingredients measured and ready to go, which prevents lumps from forming when you add them to the wet mixture.

Step 2: Cream Butter and Sugar to Build Structure

• 12 tbsp butter
• 1 cup sugar

In a large mixing bowl, beat the softened butter and sugar together for about 2 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the batter, which helps the cake rise and creates a tender crumb.

Use room-temperature eggs from this point forward—they blend more smoothly into the creamed mixture and create a more uniform batter without lumps.

Step 3: Incorporate Eggs and Aromatics

• 2 large eggs, room temperature
• 2 tsp almond essence
• 1/2 tsp lemon zest

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated before adding the next.

This gradual incorporation prevents the batter from becoming grainy or separating.

Once both eggs are mixed in, stir in the almond essence and lemon zest—the almond essence gives this Norwegian cake its distinctive texture and moisture, while the lemon zest adds a subtle brightness that complements the tart rhubarb beautifully.

Step 4: Combine Dry Ingredients and Create the Final Batter

• 1.75 cups flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

In a separate bowl, whisk together the flour, baking powder, and salt to combine evenly and break up any lumps.

Alternate adding the dry ingredient mixture and milk to the creamed butter-egg mixture, starting and ending with the dry ingredients.

Stir gently by hand just until no streaks of flour remain—overmixing at this stage can develop gluten and make the cake tough.

The batter should be thick but pourable.

Step 5: Assemble the Cake and Top with Rhubarb and Almonds

• batter from Step 4
• 1.75 cups rhubarb chunks from Step 1
• 4 tbsp raw sugar
• 4 tbsp almonds, slivered or roughly chopped

Pour the batter from Step 4 into your prepared pan and spread it evenly.

Scatter the rhubarb chunks over the batter—I like to distribute them fairly evenly so every slice gets a good amount of fruit.

Sprinkle the raw sugar and almonds over the top.

I find that raw (turbinado) sugar adds a pleasant crunch and keeps its crystals intact during baking, while slivered almonds create a more delicate texture than chopped ones.

Step 6: Bake Until Golden and Set

Bake for 30-40 minutes, until the top is golden brown and a toothpick inserted into the cake (not through a piece of rhubarb) comes out clean or with just a few moist crumbs.

The rhubarb will soften and the juices will bubble up around the edges slightly.

Allow the cake to cool in the pan for 10 minutes—this resting time lets the crumb structure set so it won’t fall apart when you remove it.

Step 7: Remove and Cool Completely

Lift the cake out of the pan using the parchment paper overhang and transfer it to a wire cooling rack.

Remove the parchment paper carefully and let the cake cool completely before serving—this allows the flavors to develop fully and the texture to firm up.

Serve at room temperature or slightly warm with a dollop of whipped cream or crème fraîche if desired.

Tasty Norwegian Rhubarb and Almond Cake

Delicious Tasty Norwegian Rhubarb and Almond Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 slices

Calories 2300 kcal

Ingredients

  

For the cake batter::

• 12 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 cup sugar
• 2 large eggs (room temperature, about 70°F)
• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tsp almond essence (gives better texture and moisture)
• 1/2 tsp lemon zest

For the topping::

• 1.75 cups rhubarb (cut into 1-inch chunks)
• 4 tbsp raw sugar (optional, adds a nice crunch)
• 4 tbsp almonds (slivered or roughly chopped for best texture)

Instructions

 

• Preheat your oven to 350°F. While the oven heats, grease a 9x13 inch baking dish (or similar size) and line it with parchment paper, leaving a slight overhang on the sides for easy removal later. Prepare your rhubarb by cutting it into 1-inch chunks—I cut mine slightly uniform so they bake evenly and release their tartness consistently throughout the cake. Have all your dry ingredients measured and ready to go, which prevents lumps from forming when you add them to the wet mixture.
• In a large mixing bowl, beat the softened butter and sugar together for about 2 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps the cake rise and creates a tender crumb. Use room-temperature eggs from this point forward—they blend more smoothly into the creamed mixture and create a more uniform batter without lumps.
• Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated before adding the next. This gradual incorporation prevents the batter from becoming grainy or separating. Once both eggs are mixed in, stir in the almond essence and lemon zest—the almond essence gives this Norwegian cake its distinctive texture and moisture, while the lemon zest adds a subtle brightness that complements the tart rhubarb beautifully.
• In a separate bowl, whisk together the flour, baking powder, and salt to combine evenly and break up any lumps. Alternate adding the dry ingredient mixture and milk to the creamed butter-egg mixture, starting and ending with the dry ingredients. Stir gently by hand just until no streaks of flour remain—overmixing at this stage can develop gluten and make the cake tough. The batter should be thick but pourable.
• Pour the batter from Step 4 into your prepared pan and spread it evenly. Scatter the rhubarb chunks over the batter—I like to distribute them fairly evenly so every slice gets a good amount of fruit. Sprinkle the raw sugar and almonds over the top. I find that raw (turbinado) sugar adds a pleasant crunch and keeps its crystals intact during baking, while slivered almonds create a more delicate texture than chopped ones.
• Bake for 30-40 minutes, until the top is golden brown and a toothpick inserted into the cake (not through a piece of rhubarb) comes out clean or with just a few moist crumbs. The rhubarb will soften and the juices will bubble up around the edges slightly. Allow the cake to cool in the pan for 10 minutes—this resting time lets the crumb structure set so it won't fall apart when you remove it.
• Lift the cake out of the pan using the parchment paper overhang and transfer it to a wire cooling rack. Remove the parchment paper carefully and let the cake cool completely before serving—this allows the flavors to develop fully and the texture to firm up. Serve at room temperature or slightly warm with a dollop of whipped cream or crème fraîche if desired.