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Traditional Norwegian Rhubarb Cake with a Tender Crust

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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.

Ingredients

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

  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

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