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.
