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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully combined and smooth.
- 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.
- 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.
- Prepare the Cake Base: Spread the batter evenly into the prepared baking pan, smoothing the surface.
- 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.
- 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.
- 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
