Simple Norwegian Rhubarb Cake Karen Breiwick
5 oz. Butter
3/4 cup sugar
2 eggs
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 cup whole milk
2 cups fresh rhubarb, cut into 1/2 inch pieces
2 Tbsp. sugar
2 Tbsp. sliced almonds
Preheat over to 350 degrees. Grease a round cake tin (spring form works nicely).
Beat the sugar and butter together. Add the eggs and continue to mix. Add the
flour, baking powder and whole milk and blend together. Pour the batter into the
cake tin.
Cut the rhubarb into about 1/2 inch slices. Place the pieces on top of the dough,
arranging them so they are not overlapping, but making a nice pattern. Press the rhubarb pieces into the dough slightly. Sprinkle with 2 Tbsp. sugar and 2 Tbsp. of sliced almonds. Bake for 30-40 minutes. Let cool slightly before removing from the cake tin. Serve warm with whipped cream or ice cream.