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Ingredients
Scale
- 10 Tbsp (150 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups (200 grams) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (1 dl) whole milk or half-and-half
- 1 1/2 tsp almond extract
- 1 1/2 cups (250 grams) chopped rhubarb (approximately 3–5 stalks)
- 3 Tbsp raw sugar
- 3 Tbsp sliced almonds
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour and baking powder in a separate bowl.
- Gradually mix dry ingredients into the butter mixture, alternating with milk and almond extract.
- Spread batter in pan and scatter chopped rhubarb on top.
- Sprinkle raw sugar and sliced almonds over the batter.
- Bake for 30-40 minutes until golden brown.
- Cool for 10 minutes before releasing the springform pan.
Notes
Ensure ingredients are at room temperature for better mixing.
Fresh rhubarb provides optimal flavor; if using frozen, thaw and pat dry.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Calories: 220
- Sugar: 13
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50