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