Traditional Norwegian Rhubarb Cake with a Tender Crust

Why You’ll Love This Recipe

This Norwegian Rhubarb Cake offers the perfect balance of sweetness and tartness. The fresh rhubarb adds a zingy contrast to the rich, buttery cake base, making each bite both refreshing and indulgent. The tender, slightly crispy crust and soft interior make it a perfect pairing with a warm cup of coffee or tea. Plus, it’s a breeze to make with simple ingredients that are likely already in your pantry!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups fresh rhubarb, chopped

• 1 cup all-purpose flour

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup milk

• Powdered sugar, for dusting (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. In a bowl, sift together the flour, baking powder, and salt.

3. In a separate bowl, cream the butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, and then add the vanilla extract.

5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.

6. Gently fold in the chopped rhubarb.

7. Pour the batter into the prepared cake pan and smooth the top.

8. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Once fully cooled, dust with powdered sugar if desired.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 30–35 minutes

• Total Time: 50 minutes

Variations

• Add spices: For a cozy twist, add a teaspoon of cinnamon or cardamom to the dry ingredients for a warm, spiced flavor.

• Nuts: Fold in chopped nuts like almonds or walnuts for added texture and flavor.

• Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this cake.

• Rhubarb compote: For extra rhubarb flavor, you can make a rhubarb compote to serve alongside the cake.

Storage/Reheating

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it to extend its freshness for up to a week.

• Freezing: You can freeze the cake (before dusting with powdered sugar) for up to 2 months. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil before freezing.

• Reheating: To enjoy a freshly-warmed slice, reheat individual servings in the microwave for 20-30 seconds, or warm slices in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used in place of fresh rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the batter.

Can I make this cake ahead of time?

Absolutely! This cake can be made ahead of time and stored at room temperature for a couple of days. It also freezes well, so you can prepare it in advance for special occasions.

Can I use a different fruit instead of rhubarb?

While rhubarb is traditional for this recipe, you can substitute it with other tart fruits like cranberries or sour cherries for a similar effect.

Is this recipe suitable for a vegan diet?

This recipe contains eggs and butter, but you can try substituting those with vegan alternatives. For instance, use flax eggs and dairy-free butter or margarine.

How can I tell if the cake is done?

The cake is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

What should I serve this cake with?

Serve this cake with a dusting of powdered sugar, or for an extra indulgence, pair it with a dollop of whipped cream or a scoop of vanilla ice cream.

Can I double the recipe?

Yes, you can easily double this recipe if you need to make a larger cake. Just use a larger pan (a 9x13-inch pan works well for doubled recipes) and adjust the baking time if necessary.

How do I prevent the rhubarb from sinking to the bottom?

Make sure the batter is thick enough to hold the rhubarb in place. If the batter is too thin, you can coat the rhubarb in a little flour before folding it in to help it stay evenly distributed.

Is this cake gluten-free?

This specific recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

Can I add frosting to this cake?

While it’s not traditionally frosted, you can add a light glaze or frosting if you like. A cream cheese frosting or a simple powdered sugar glaze would pair nicely.

Conclusion

This Traditional Norwegian Rhubarb Cake with a Tender Crust is a delightful treat that brings a touch of Scandinavian charm to your kitchen. With its rich buttery crumb and the refreshing tartness of rhubarb, it's the perfect dessert or snack for any occasion. Whether you enjoy it with a hot drink or share it with family and friends, this cake is sure to impress!

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This Traditional Norwegian Rhubarb Cake combines the tartness of fresh rhubarb with a soft, buttery crumb that’s both comforting and delightful. The cake is a staple in Scandinavian homes and is ideal for any occasion, whether it’s a cozy afternoon treat, a light breakfast, or a sweet ending to a family meal.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Norwegian
• Diet: Vegetarian

Ingredients

2 cups fresh rhubarb, chopped

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

Powdered sugar, for dusting (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, sift together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, and then add the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
6. Gently fold in the chopped rhubarb.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once fully cooled, dust with powdered sugar if desired.

Notes

• Add spices like cinnamon or cardamom for a cozy twist.
• Fold in chopped nuts like almonds or walnuts for added texture.
• For a gluten-free version, use a gluten-free flour blend.
• Make a rhubarb compote to serve alongside the cake for extra rhubarb flavor.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze the cake (before dusting with powdered sugar) for up to 2 months.
• Reheat individual servings in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for 5-10 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg