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