Scandinavian Rhubarb Cake Recipe
Scandinavian Rhubarb Cake Notes
Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 2 eggs
- 1 cup sugar, plus 1-2 tablespoons for rhubarb
- 1/4 cup melted butter, plus more for cake pan
- 1/3 cup milk
- 1 teaspoon almond extract
- 2 large stalks rhubarb
Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
In a small bowl, sift together flour, baking powder and spices.
In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.