This Old-Fashioned Norwegian Rhubarb Cake is a delightful blend of tart rhubarb and sweet, buttery crumb. It’s a classic dessert that brings the essence of Norwegian baking to your kitchen.
Why You’ll Love This Recipe
I love this recipe for its simplicity and the perfect balance of flavors. The tartness of the rhubarb complements the sweetness of the cake, creating a harmonious taste that’s both refreshing and comforting. It’s an ideal treat for spring and summer gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups chopped rhubarb
- 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
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add Nuts: I sometimes add chopped walnuts or almonds to the batter for extra crunch.
- Spice It Up: A pinch of cinnamon or nutmeg can add warmth to the flavor profile.
- Citrus Zest: Incorporating lemon or orange zest gives a fresh twist to the cake.
Storage/Reheating
I store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To reheat, I warm individual slices in the microwave for about 15 seconds.
FAQs
What is the best way to prepare rhubarb for baking?
I wash the rhubarb stalks thoroughly, trim the ends, and chop them into ½-inch pieces. If the stalks are particularly thick, I slice them lengthwise before chopping.
Can I use frozen rhubarb?
Yes, I use frozen rhubarb by thawing it completely and draining any excess liquid before adding it to the batter.
How do I prevent the cake from becoming soggy?
I ensure the rhubarb is well-drained and pat it dry with paper towels to remove excess moisture, which helps prevent a soggy cake.
Can I make this cake gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. I ensure the blend contains xanthan gum for proper texture.
What can I serve with this cake?
I often serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tartness of the rhubarb.
Conclusion
This Old-Fashioned Norwegian Rhubarb Cake is a cherished recipe that brings a touch of Scandinavian tradition to my table. Its delightful balance of tart and sweet flavors makes it a favorite for family gatherings and special occasions. I hope you enjoy baking and sharing this cake as much as I do.
Print
Old-Fashioned Norwegian Rhubarb Cake
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
- Diet: Vegetarian
Description
This Old-Fashioned Norwegian Rhubarb Cake is a nostalgic dessert that perfectly combines tart rhubarb and sweet, buttery cake. A springtime favorite, this easy-to-make rhubarb cake is rooted in Scandinavian baking traditions and is ideal for brunches, picnics, or cozy family dinners.
Ingredients
- 2 cups chopped rhubarb
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Fold in chopped rhubarb.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, mix in ½ cup chopped nuts like walnuts or almonds.
- Add ½ teaspoon cinnamon or nutmeg for a warm spice flavor.
- A teaspoon of lemon or orange zest gives a citrusy brightness.
- Store in an airtight container at room temp for 3 days or refrigerate up to 1 week.
- Serve with whipped cream or vanilla ice cream for a decadent treat.
