SCANDINAVIAN RHUBARB CAKE
Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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Sanya Joseph
[email protected]This cake was a bit too tart for my taste, but I think that's just because I'm not a big fan of rhubarb. The streusel topping was delicious, though.
Maqbool Hussain
[email protected]I was a bit skeptical about this cake at first, but I'm so glad I tried it! The rhubarb and almond streusel combination is amazing.
Anita Khanal
[email protected]This cake was a hit at my party! Everyone loved the unique flavor of the rhubarb.
Umar Sadiq
[email protected]This cake was easy to make and turned out great! The rhubarb gave it a nice tartness, and the streusel topping was delicious.
Jen Cockrell
[email protected]This cake was absolutely delicious! The rhubarb gave it a tart and tangy flavor, and the almond streusel topping was the perfect finishing touch. I will definitely be making this cake again.