A timeless treat from Scandinavian kitchens, this Norwegian Rhubarb Cake pairs the tart brightness of fresh rhubarb with a rich, buttery crumb. Perfect for cozy afternoons, family gatherings, or a sweet breakfast indulgence. Serve with a dusting of powdered sugar and a warm cup of coffee just like they do in Norway.
Print
Traditional Norwegian Rhubarb Cake with a Tender Crust
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A timeless treat from Scandinavian kitchens, this Norwegian Rhubarb Cake pairs the tart brightness of fresh rhubarb with a rich, buttery crumb. Perfect for cozy afternoons, family gatherings, or a sweet breakfast indulgence. Serve with a dusting of powdered sugar and a warm cup of coffee just like they do in Norway.
Ingredients
Scale
- 2 cups fresh 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
- 1/4 teaspoon salt
- 1/2 cup milk
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, sift together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in dry ingredients alternately with milk until batter is smooth.
- Fold in rhubarb gently.
- Pour batter into the cake pan and smooth the top.
- Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Once fully cooled, dust with powdered sugar if desired.
Notes
- For a more rustic presentation, sprinkle a little coarse sugar on top before baking.
- Use stalks that are bright red for the most vibrant flavor and color.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: rhubarb cake, Norwegian rhubarb cake, rhubarb dessert, traditional rhubarb cake
Variations
- Rhubarb & Strawberry Twist
Add 1/2 cup of chopped fresh strawberries along with the rhubarb. The natural sweetness of strawberries balances the tartness of rhubarb beautifully and adds a burst of color and juiciness. - Almond-Topped Version
Sprinkle sliced almonds on top of the batter before baking. They toast up golden and give the cake a delightful crunch that contrasts perfectly with the soft crumb and tender rhubarb. - Lemon Zest Infusion
Add 1 teaspoon of finely grated lemon zest to the batter for a citrusy brightness that enhances the rhubarb’s tang. It adds a light, refreshing dimension to the cake. - Cinnamon Sugar Swirl
For a spiced twist, swirl a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon into the top of the batter. It creates a delicate crust and warm flavor perfect for fall or cozy mornings. - Gluten-Free Option
Swap the all-purpose flour with a gluten-free 1:1 baking blend. The result is still fluffy, moist, and satisfying, making it a lovely option for those with gluten sensitivities. - Buttermilk Version
Replace the milk with buttermilk to give the cake a slight tang and a more tender texture. It complements the rhubarb’s natural tartness and creates a rich flavor profile.
Cooking Notes
- Avoid overmixing the batter: Once you combine the dry and wet ingredients, mix just until incorporated to maintain a tender crumb. Overmixing can result in a dense cake.
- Use room temperature ingredients: This helps the batter come together smoothly and evenly. Cold butter or eggs can cause the batter to curdle slightly.
- Test for doneness early: Ovens vary, so start checking the cake at 30 minutes. Insert a toothpick into the center if it comes out clean or with a few moist crumbs, it’s ready.
Serving Suggestions
- Serve with whipped cream or crème fraîche: The lightness of whipped cream or tangy crème fraîche balances the tart rhubarb and buttery base.
- Enjoy it warm with vanilla ice cream: Serve the cake slightly warm and top with a scoop of vanilla ice cream for a nostalgic, comforting dessert.
- Pair with coffee or tea: This cake shines as an afternoon treat with a hot beverage particularly a strong black coffee or a floral tea like chamomile.
Tips
- Use fresh, firm rhubarb: Avoid overly fibrous or limp stalks. Fresh rhubarb yields the best texture and tart punch.
- Chop rhubarb evenly: Uniform pieces ensure consistent baking and texture throughout the cake. Aim for small 1/2-inch chunks.
- Dust with powdered sugar just before serving: This adds a simple, elegant touch and enhances presentation especially if serving guests.
Frequently Asked Questions
- Can I use frozen rhubarb instead of fresh?
Yes, but be sure to thaw and drain it well to avoid excess moisture in the batter. - How do I store Norwegian Rhubarb Cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. - Can I freeze this cake?
Absolutely! Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving. - Why does my cake sink in the middle?
This may be due to underbaking or opening the oven door too early. Make sure the center is fully set before removing it from the oven.
Conclusion
This Norwegian Rhubarb Cake is a celebration of simplicity and flavor with a soft, buttery base and tangy rhubarb in every bite. Whether you serve it warm with cream or as a delightful afternoon treat, it’s a recipe that brings a little piece of Scandinavian comfort to your table.