Norwegian Rhubarb Almond Cake and Mormor’s Pepparkakor Cake—Contrasts in Sweet Scandinavian Desserts

June is the month of rhubarb both in Norway and Minnesota. Rhubarb is one of the first foods that gardeners harvest in spring and continues to produce like crazy until mid-July when it usually gets too hot. Most gardens have a patch of rhubarb that supplies a plentiful supply for home cooks. The leaves are poisonous and not to be eaten, but the stalks of this vegetable provide a tart taste enjoyed by many.

Locally, Lanesboro, known as the bed and breakfast capital of Minnesota as well as the Rhubarb Capital of Minnesota, even has a Rhubarb Festival to celebrate the humble plant. Along with Rhubarb Olympics—which include a rhubarb stalk toss (similar to a javelin toss), a Rhubarb Run, and a Rhu-Art contest—the community sponsors a Rhubarb Bake-Off featuring area cooks and their specialties.

Obviously, when you need spring desserts, chances are at least one of them will include rhubarb! This Norwegian Rhubarb Almond Cake recipe presents a marvelous contrast of the tart rhubarb, the distinct almond flavor and crunch, and the sweetness of Belgian Pearl Sugar from Norsland Lefse—a perfect example of traditional Norwegian baking with a seasonal twist.

Since it’s always nice to give guests a choice, Mormor’s Pepparkakor Cake is a great addition to your dessert menu. The dark, spicy cake melds the flavors of cloves, ginger, and a lot of cinnamon. Often this Scandinavian spiced cake is served during the holidays, but it serves as a flavorful contrast to the rhubarb cake and other Norwegian treats any time of the year. The Mormor’s Pepparkakor Cake pan is a smaller 2-quart pan much like a Bundt pan and is available at Norsland Lefse. (The recipe is included with the pan.)

Below you will find the recipes for both of the cakes, along with step-by-step pictures.

Norwegian Rhubarb Almond Cake Recipe

Ingredients:

• 10 tablespoons butter at room temperature
• ¾ cup sugar
• 2 large eggs at room temperature
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ cup half and half (or whole milk)
• 1 ½ teaspoons almond extract
• 1 ½ cups chopped rhubarb
• Belgian Pearl Sugar (or other large crystal sugar)
• Sliced almonds

Instructions:

1. Preheat your oven to 350°F.
2. Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Cream butter and sugar in a stand mixer for about three minutes.
4. Add eggs one at a time, blending fully.
5. Add flour and baking powder, then add half and half and almond extract. Mix just until combined.
6. Spread the batter into the prepared pan.
7. Scatter chopped rhubarb over the batter and press gently into the surface.
8. Sprinkle with Belgian Pearl Sugar and sliced almonds.
9. Bake for 30 to 40 minutes, until the top is golden and a toothpick inserted comes out clean.
10. Cool in the pan for 15 minutes before removing and serving.

Tip: Frozen rhubarb can be used in place of fresh—just thaw and drain well before baking. This rhubarb almond cake also freezes well and makes a perfect Scandinavian dessert to enjoy later in the year.

Mormor’s Pepparkakor Cake Recipe

Ingredients:

• 1 cup milk
• 1 teaspoon vinegar
• 2 cups sugar
• ½ cup butter
• 3 eggs, separated
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 4 teaspoons ground cinnamon
• ½ teaspoon ground ginger

Instructions:

1. Preheat oven to 350°F. Grease and flour a Pepparkakor pan or small Bundt pan.
2. Mix milk and vinegar and set aside.
3. Cream sugar, butter, and egg yolks.
4. Sift together flour, baking soda, and spices in a separate bowl.
5. Beat the egg whites in a separate bowl until fluffy.
6. Alternately add the flour mixture and the milk mixture to the creamed mixture.
7. Fold in the beaten egg whites.
8. Pour into the pan and bake for 1 hour.
9. Cool before removing from the pan and serving.

This holiday spiced cake is a favorite during the colder months, but its bold flavor also makes it a welcome treat any time of year. It’s one of those easy Scandinavian cakes that surprises people with its depth and simplicity.

Enjoy These Cakes Year-Round

Be sure to take advantage of the fresh rhubarb season to enjoy the Norwegian Rhubarb Almond Cake, and keep this dessert in mind all year if you are lucky enough to have some rhubarb stored away in your freezer. The tangy, tart cake makes a great treat any time you need to think about spring!

Mormor’s Pepparkakor Cake is a wonderfully spicy alternative any time of the year as well—use it all year round! Why would you save that yummy spiciness only for the holidays?! Both cakes are quick and easy desserts—enjoy!

Norwegian Rhubarb Almond Cake Pictures

1. The springform pan greased and lined with a parchment paper liner.

2. Creaming the butter and sugar.

3. Mix each egg in well, one at a time.

4. Mix in flour and milk mixtures just until well mixed.

5. Spread into the springform pan evenly.

6. Ready to add rhubarb and toppings.

7. Sprinkle with chopped rhubarb and press into batter slightly.

8. Sprinkle with Belgian Pearl Sugar and sliced almonds.

9. Rhubarb Cake baked and cooling.

10. Norwegian Rhubarb Almond cake served.

Mormor’s Pepparkakor Cake Pictures

1. Grease and flour the Mormor’s Pepparkakor pan.

2. Cream together butter, sugar and egg yolks.

3. Beat three egg whites in a separate bowl.

4. Sift together flour, baking soda, cloves, cinnamon and ginger.

5. Alternate adding the milk/vinegar mixture and the flour mixture.

6. Alternating the flour mixture with the milk mixture into the bowl.

7. Mix well after adding the flour and milk mixtures.

8. Fold egg whites into the batter.

9. Fold together until well mixed.

10. Spread into the Mormor’s Pepparkakor Cake pan and bake.

11. Pepparkakor ready to serve.