My dad came over from Norway after World War II. As a kid, I thought it was completely normal to have a father who spoke with an accent and repaired watches and clocks from a tiny shop. He barely spoke English when he married my mom. We teased her that she taught him how to say, “I do” and pushed him up the aisle.
We ate differently than most of my friends’ families. The 60’s and 70’s were a time of casseroles and weird things stuck into Jello. My dad, however, thought casseroles were disgusting and salads were unheard of where and when my dad grew up. Most fruits were foreign to him as well. Instead, we ate some version of meat and potatoes every night. The cuts of meat were cheap (and cooked to oblivion) and the potatoes had to be boiled. I struggled with those heavy meals. I did become creative though in finding ways to hide my uneaten food.
One thing I did love about Norwegian cuisine was their use of almonds in their desserts. Almond cakes, almond cookies and almond puddings were a big deal in Norway and for once, I agreed with their taste buds. To this day, most of my desserts have some form of almonds in them. I buy almond extract in large bottles, and I fill my freezer with slivered, sliced and whole almonds.
Recently, it was Norwegian Independence Day, and I baked this lovely Norwegian Rhubarb Almond Cake. I had so many friends ask for the recipe that I’m sharing it here with you. It’s easy and so yummy. If you’re not a fan of rhubarb, feel free to substitute another fruit (blueberries or strawberries would be delicious), but make sure you use the almonds!
Norwegian Rhubarb Almond Cake
PC: Ann Kirsten
Ingredients:
10 Tablespoons butter at room temperature
¾ cup sugar
2 eggs at room temperature (put them in a bowl of warm water)
1 ½ cups flour
1 ½ teaspoons baking powder
½ cup whole milk or cream
1 ½ teaspoons pure almond extract
2 cups chopped rhubarb
3 Tablespoons raw sugar
3 Tablespoons (or more!) sliced almonds
Instructions:
Preheat your oven to 350 degrees.
Grease a 9” springform pan.
Cream the butter and sugar together for at least 2 minutes (I used a timer). Add in the eggs, one at a time, beating well after each addition.
Stir in the flour and baking powder and then add in the milk or cream and almond extract. Stir in ½ cup of the rhubarb.
Gently spread your dough into the pan, making sure the top is relatively even.
Sprinkle the remaining rhubarb over the top and gently press into the batter. Sprinkle the raw sugar over the top and lastly, the almonds.
Bake for 35-40 minutes or until the top is very lightly browned. Let the cake cool for 15 minutes before you release it from the pan.
PC: Ann Kirsten
This cake works well as a breakfast cake as well as dessert and it stores well in the fridge.
Enjoy!
“The next day Moses entered the tent and saw that Aaron’s staff, which represented the tribe of Levi, had not only sprouted but had budded, blossomed and produced almonds.” Numbers 17:8
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