Norwegian Rhubarb Cake Recipe

If you are looking for a comforting, vibrant dessert that perfectly captures the essence of spring, this Norwegian Rhubarb Cake Recipe is exactly what you need. Bursting with tangy rhubarb pieces nestled in a tender and buttery cake, it balances sweet and tart beautifully. This cake is a lovely way to enjoy seasonal rhubarb in a traditional Scandinavian style, making it a heartfelt favorite that will brighten any table and bring smiles all around.

Ingredients You’ll Need

The magic of the Norwegian Rhubarb Cake Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s adding moisture, texture, or that delicate sweetness to harmonize with rhubarb’s natural tartness. You don’t need a long list of complicated items—just good basics that come together beautifully.

• 1/2 cup (115g) unsalted butter: Softened to create a rich, tender crumb and carry the flavors.
• 3/4 cup (150g) granulated sugar: Sweetens the cake and helps brown the top to a lovely golden finish.
• 2 large eggs: Provide structure and richness while binding the cake ingredients together.
• 1 tsp vanilla extract: Adds warmth and depth, complementing the tangy rhubarb perfectly.
• 1/2 cup (120ml) milk: Keeps the batter moist and fluffy through baking.
• 1 1/2 cups (190g) all-purpose flour: The base of the batter, ensuring a tender yet sturdy cake.
• 1 1/2 tsp baking powder: Gives the cake a light rise, delivering a soft texture.
• 1/4 tsp salt: Balances sweetness and enhances all the flavors.
• 2 cups rhubarb, chopped (fresh or frozen, drained): The star ingredient that brings bright, fruity tartness.
• 1–2 tbsp sugar for sprinkling: Creates a sweet crust on top that contrasts nicely with the tart rhubarb.

How to Make Norwegian Rhubarb Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to ensure your cake bakes evenly and releases easily once done. Setting this groundwork is crucial for success with the Norwegian Rhubarb Cake Recipe.

Step 2: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step isn’t just about mixing; it aerates the mixture, giving your cake a delicate, tender texture that’s simply irresistible.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. These ingredients enrich the batter with flavor and structure, enhancing every bite of your Norwegian Rhubarb Cake Recipe.

Step 4: Combine Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This ensures even distribution of the leavening agents and salt, which are essential for the cake to rise properly and taste balanced.

Step 5: Alternate Adding Dry Mix and Milk

Gradually add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry mix. This technique guarantees a smooth, lump-free batter that will bake into a perfectly textured cake.

Step 6: Add Batter and Rhubarb to Pan

Spread the batter evenly in your prepared pan. Then, scatter the chopped rhubarb generously on top and sprinkle with 1–2 tablespoons of sugar. This sugar will caramelize and give you that signature sweet crust against the tangy rhubarb.

Step 7: Bake Until Golden and Set

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is subtly golden. The aroma of the rhubarb mingling with baked vanilla and butter is absolutely delightful at this stage.

Step 8: Cool and Enjoy

Let the cake cool in the pan before slicing. Norwegian Rhubarb Cake Recipe tastes wonderful both warm and at room temperature—feel free to add a dollop of whipped cream or a scoop of vanilla ice cream when serving for an extra special treat.

How to Serve Norwegian Rhubarb Cake Recipe

Garnishes

A simple dusting of powdered sugar, a spoonful of whipped cream, or a delicate drizzle of vanilla glaze can elevate your Norwegian Rhubarb Cake Recipe from humble to show-stopping. Fresh mint leaves also add a pop of color and freshness if you want a pretty presentation.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or tea, making it a wonderful afternoon treat. For an indulgent dessert option, serve alongside creamy vanilla ice cream or a vibrant fruit compote that complements the rhubarb’s tartness.

Creative Ways to Present

Try serving individual slices with a wedge of lemon or a handful of fresh berries on the side. For a festive occasion, layer cake slices with whipped cream and fruit to create mini trifles showcasing the Norwegian Rhubarb Cake Recipe in a fun, interactive way.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 2 days. Its texture and flavor hold up well, making it an easy treat to enjoy the next day.

Freezing

If you want to save the cake for later, Norwegian Rhubarb Cake Recipe freezes nicely. Wrap it securely in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Reheat slices gently in a warm oven or microwave until just warmed through. Avoid overheating to keep the cake moist and tender—this cake is always best enjoyed with care and warmth.

FAQs

Can I use frozen rhubarb for this Norwegian Rhubarb Cake Recipe?

Absolutely! Just make sure to thaw and drain the frozen rhubarb well before adding it on top of the batter to prevent excess moisture from affecting the cake’s texture.

Is this cake very sweet?

This Norwegian Rhubarb Cake Recipe is beautifully balanced with a gentle sweetness that lets the rhubarb’s natural tartness shine through. If you prefer sweeter desserts, you can increase the sugar slightly or serve with sweetened cream or ice cream.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that measures 1:1. Just ensure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.

What do I do if I don’t have a 9-inch pan?

You can use a similarly sized round or square pan, or even an 8×8-inch pan. Adjust baking time slightly if needed—check with a toothpick for doneness.

Can I add other fruits to the Norwegian Rhubarb Cake Recipe?

Definitely! Berries such as strawberries, blueberries, or raspberries pair wonderfully with rhubarb and add an extra burst of flavor and color to the cake.

Final Thoughts

Sharing this Norwegian Rhubarb Cake Recipe feels like passing along a warm hug through food. It’s straightforward to make, wonderfully versatile, and delivers a special kind of cozy satisfaction that’s perfect any time you crave something sweet with a little tang. I can’t wait for you to try it and make it a favorite in your kitchen too!

Norwegian Rhubarb Cake Recipe

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4.2 from 76 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This delightful Norwegian Rhubarb Cake combines a tender buttery base with tart, juicy rhubarb pieces, topped with a sprinkling of sugar for a sweet crunch. Perfectly balanced and easy to prepare, it bakes to a golden finish and is delicious served warm or at room temperature, with optional whipped cream or vanilla ice cream.

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Ingredients

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Cake Batter

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) milk
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Topping

• 2 cups rhubarb, chopped (fresh or frozen, drained)
• 1–2 tbsp sugar (for sprinkling on top)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking during baking.
2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, indicating proper aeration for a tender cake.
3. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution of leavening and seasoning.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until the batter is smooth and homogenous, avoiding overmixing.
6. Prepare the Cake Base: Spread the batter evenly into the prepared baking pan, smoothing the surface.
7. Add Topping: Distribute the chopped rhubarb evenly over the top of the batter, then sprinkle 1 to 2 tablespoons of sugar over the rhubarb for a light caramelized finish.
8. Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden brown.
9. Cool and Serve: Allow the cake to cool in the pan before slicing. Serve warm or at room temperature. Optionally, accompany with whipped cream or vanilla ice cream for added indulgence.

Notes

• Use fresh or properly thawed frozen rhubarb drained to avoid excess moisture in the cake.
• Ensure batter is not overmixed to keep the cake tender and light.
• Check doneness with a toothpick to prevent overbaking.
• For a dairy-free version, substitute milk with plant-based milk and use dairy-free butter.
• This cake is best enjoyed within 2 days when stored covered at room temperature or refrigerated.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Norwegian