Rhubarb Cake

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Introduction:

A delightful Norwegian-inspired Rhubarb Cake with a sweet, buttery crumble topping. This moist cake is a perfect balance of tangy rhubarb and warm cinnamon sugar, making it an ideal treat for any occasion.

Ingredients:

  • 2 cups rhubarb, chopped
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  5. Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the cake batter.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Variation:

  1. Add Almonds or Walnuts: For extra texture and flavor, consider folding in chopped almonds or walnuts with the rhubarb. The nuts will add a pleasant crunch, complementing the soft cake and tart rhubarb. If you choose to add nuts, try toasting them lightly before incorporating them into the batter to enhance their flavor.

  2. Use Different Fruits: If rhubarb isn’t available, you can swap it with other fruits like strawberries, blueberries, or even apples. Strawberries would pair beautifully, giving the cake a juicy sweetness, while apples will add a gentle tartness and a firmer texture. Just be sure to adjust the sugar according to the sweetness of your fruit.

  3. Make It Gluten-Free: To create a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. Be mindful that some gluten-free flour blends may absorb more liquid, so you might need to slightly adjust the amount of milk or butter in the recipe. Also, check that your baking powder and soda are gluten-free.

Cooking Notes:

  1. Be Gentle When Mixing the Rhubarb: When folding in the rhubarb, be careful not to overmix the batter. The rhubarb can break down into mush, which might affect the texture of the cake. Just fold it in gently to maintain the cake’s structure and keep some of the rhubarb pieces intact.

  2. Test for Doneness with a Toothpick: To check if the cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean (without wet batter), the cake is done. However, if there are wet crumbs on the toothpick, give the cake a few more minutes in the oven. Make sure to check around the 40-minute mark as oven temperatures can vary.

  3. Chill the Cake Before Serving: While this cake is delicious warm, allowing it to cool for 10–15 minutes before serving can help it set and make it easier to cut. The flavors also develop more as it cools, and the cake becomes even more moist and flavorful as it rests.

Serving Suggestions:

  1. Serve with Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate the cake to a decadent dessert. The creaminess balances the tartness of the rhubarb, adding an indulgent richness. You could also try flavored whipped cream, such as cinnamon or honey, for a twist.

  2. Pair with a Hot Beverage: This rhubarb cake pairs wonderfully with a hot cup of tea or coffee. The richness of the cake and the mild tartness of the rhubarb complement the warm, comforting qualities of tea or coffee. Try pairing it with an Earl Grey or a mild black tea to enhance the overall experience.

  3. Add Fresh Berries on Top: For an extra pop of color and freshness, serve the cake with a handful of fresh berries, such as raspberries or strawberries. Their natural sweetness contrasts beautifully with the slightly tart rhubarb, making each bite more complex and refreshing.

Tips:

  1. Use Fresh Rhubarb: For the best flavor, use fresh rhubarb. It has a bright, tart taste that’s ideal for this cake. If you need to use frozen rhubarb, make sure to thaw it thoroughly and drain off any excess liquid. This will prevent the cake from becoming too wet and soggy.

  2. Check the Consistency of the Batter: If the batter seems too thick, add a little more milk, one tablespoon at a time, to achieve a smooth, spreadable consistency. If it’s too runny, add a tablespoon of flour to help thicken it up. The batter should be thick enough to hold the rhubarb pieces but not so thick that it becomes difficult to spread.

  3. Don’t Overbake: The cake should have a golden brown top when done, but be careful not to overbake it. Overbaking can make the cake dry. Keep an eye on the cake as it nears the end of the cooking time. If it starts to brown too quickly, you can tent it with aluminum foil to prevent further browning while it finishes baking.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutritional Information (Per Serving):

  • Calories: 280 kcal
  • Protein: 2g
  • Sodium: 160mg

Frequently Asked Questions:

  1. Can I use frozen rhubarb?
    Yes, you can use frozen rhubarb in this recipe. Make sure to thaw it completely and drain off any excess liquid before adding it to the batter. This will prevent the cake from becoming too soggy.

  2. How do I know when the cake is done?
    To check for doneness, insert a toothpick into the center of the cake. If it comes out clean (without wet batter), the cake is done. If there’s wet batter, give it a few more minutes and check again.

  3. Can I make this cake ahead of time?
    Yes, you can prepare the cake a day in advance. Let it cool completely before covering it with plastic wrap or storing it in an airtight container. The flavors will continue to develop as it sits, and it will be even more moist the next day.

  4. Can I make this gluten-free?
    Absolutely! To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. You may need to adjust the amount of milk or butter slightly, depending on the flour blend used.

Conclusion:


This delightful Norwegian Rhubarb Cake with a sweet crumble topping is a wonderful balance of tart and sweet flavors. It’s simple to make, yet it has a sophisticated, comforting taste that will impress at any gathering. Whether you serve it with whipped cream, vanilla ice cream, or fresh berries, it’s sure to become a favorite treat. Enjoy baking and indulging in this delicious, seasonal dessert!

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Rhubarb Cake

  • Author: Avery
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful Norwegian-inspired Rhubarb Cake with a sweet, buttery crumble topping. This moist cake is a perfect balance of tangy rhubarb and warm cinnamon sugar, making it an ideal treat for any occasion.

Ingredients

Scale
  • 2 cups rhubarb, chopped
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  • Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan and smooth the top.
  • In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the cake batter.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Notes

  • If rhubarb is too tart for your liking, you can increase the sugar by 1/4 cup.
  • Serve this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian

Nutrition

  • Serving Size: 1 slice (1/8th of the cake)
  • Calories: 280 kcal
  • Sugar: 35g
  • Sodium: 160mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 50mg

Keywords: Rhubarb cake, Norwegian cake, crumble topping, rhubarb dessert, sweet cake

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