Description
This Traditional Norwegian Rhubarb Cake features a soft, buttery crust topped with tart rhubarb and a delicate sweet crumb. Simple, comforting, and perfect with coffee or tea, this Scandinavian classic is ideal for spring and summer baking.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 3 cups fresh rhubarb, chopped
- 2 tbsp sugar (for rhubarb topping)
- 1 tsp cinnamon
- Powdered sugar for dusting (optional)
Instructions
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine: Gradually add the dry ingredients alternating with milk until a smooth batter forms.
- Assemble the cake: Spread batter evenly into the prepared pan.
- Scatter chopped rhubarb over the top.
- Mix the remaining sugar with cinnamon and sprinkle over the rhubarb.
- Bake: Bake for 35–45 minutes or until golden and a toothpick inserted in the center comes out clean.
- Allow cake to cool slightly before dusting with powdered sugar and serving.
Notes
For extra flavor, add a handful of sliced almonds on top before baking. This cake tastes wonderful slightly warm with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: norwegian rhubarb cake, rhubarb dessert, traditional scandinavian cake, tender crust cake, homemade rhubarb cake