If you’re looking to add a fresh twist to your dessert repertoire, this Norwegian Rhubarb Cake Recipe is exactly what you need. Bursting with the tartness of rhubarb and balanced by a tender, sweet crumb, this cake offers a delightful harmony of textures and flavors. It’s simple to make, comforting, and perfectly showcases the unique character of rhubarb in a way that’s both traditional and irresistibly delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is the first step to making a winning Norwegian Rhubarb Cake Recipe. Each component plays a crucial role, from the richness of butter to the tangy freshness of rhubarb, ensuring your cake is moist, flavorful, and beautifully golden.
- Unsalted butter (1/2 cup/115g): Softened for easy creaming, this gives the cake a rich, tender crumb.
- Granulated sugar (3/4 cup/150g): Sweetens the batter perfectly without overpowering the rhubarb’s natural tartness.
- Large eggs (2): These bind the ingredients while adding moisture and structure.
- Vanilla extract (1 tsp): Adds warmth and depth, subtly enhancing all the other flavors.
- Milk (1/2 cup/120ml): Keeps the cake moist and helps achieve a lovely tender texture.
- All-purpose flour (1 1/2 cups/190g): Forms the sturdy base for the cake, making it fluffy yet firm enough to hold the rhubarb topping.
- Baking powder (1 1/2 tsp): Ensures the cake rises beautifully for a light feel.
- Salt (1/4 tsp): Balances sweetness and heightens the other flavors.
- Rhubarb, chopped (2 cups): Fresh or frozen, this is the star ingredient that brings a lively tart bite and vibrant color.
- Sugar for sprinkling (1–2 tbsp): Sprinkled on top to create a slight crunch and caramelized finish.
How to Make Norwegian Rhubarb Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9-inch baking pan is essential here to prevent sticking and allow your cake to come out perfect every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it incorporates air, giving your cake a lovely, airy texture.
Step 3: Add Eggs and Vanilla
Next, add the two eggs and vanilla extract to the creamed mixture. Beat until everything is well incorporated and smooth. The vanilla adds a warm, inviting aroma that will fill your kitchen.
Step 4: Combine Dry Ingredients Separately
In a different bowl, whisk together the flour, baking powder, and salt. This simple blend ensures your cake will rise evenly and have a balanced flavor.
Step 5: Alternate Adding Dry Ingredients and Milk
To maintain a smooth batter, gradually add the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients, mixing just until combined after each addition. This technique prevents overmixing and keeps the cake tender.
Step 6: Add Rhubarb and Sugar Topping
Pour the prepared batter into your greased pan, then evenly distribute the chopped rhubarb over the top. Sprinkle 1 to 2 tablespoons of sugar on the rhubarb for that perfect balance of tartness and sweetness, plus a subtle caramelized crust once baked.
Step 7: Bake Until Golden
Place the pan in your oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is a pleasant golden color, signaling that everything has cooked to perfection.
Step 8: Cool and Serve
Allow your cake to cool right in the pan before slicing. Serving it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream elevates this already amazing Norwegian Rhubarb Cake Recipe.
How to Serve Norwegian Rhubarb Cake Recipe
Garnishes
Simple garnishes like freshly whipped cream or a scoop of vanilla ice cream complement the tart rhubarb beautifully. A light dusting of powdered sugar before serving also adds a touch of elegance and subtle sweetness.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee or a glass of chilled dessert wine. It’s also a lovely companion to fresh fruit salads or a simple bowl of berries, reinforcing the fresh fruit theme without competing for attention.
Creative Ways to Present
For an eye-catching dessert, try serving slices of this Norwegian Rhubarb Cake Recipe on delicate china with a drizzle of berry coulis or a sprinkle of toasted almonds. You might also turn it into mini individual servings using a muffin tin or ramekins for a charming presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
You can store leftover Norwegian Rhubarb Cake in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it where it will keep nicely for up to four days without drying out.
Freezing
Freeze individual slices wrapped tightly in plastic wrap and then stored in a freezer-safe bag or container. This preserves the cake’s moist texture and flavor for up to three months, perfect for when you want a quick treat later on.
Reheating
To revive the flavor and softness of your stored cake, warm slices gently in a microwave or oven until just heated through. This step brings back that freshly-baked feeling and makes every bite feel like a little celebration.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works just as well as fresh rhubarb. Just be sure to thaw and drain it thoroughly before sprinkling over the batter to avoid extra moisture that could soften the cake too much.
Is Norwegian Rhubarb Cake Recipe gluten-free friendly?
Traditionally, this recipe uses all-purpose flour, but you can substitute a gluten-free blend to accommodate dietary needs. Just watch the batter’s consistency and adjust liquids slightly if necessary.
Can I make this cake dairy-free?
Yes! Swap out the butter for a dairy-free margarine or coconut oil, and use plant-based milk instead of regular milk. The texture might vary slightly, but it will still be delicious and moist.
What is the best way to pick rhubarb for this recipe?
Choose firm, crisp stalks that are bright in color without any blemishes or wilting. The thicker stalks tend to be less tart and are great for baking this Norwegian Rhubarb Cake Recipe.
Can I add other fruits to this cake?
Definitely! While rhubarb is the star, complementary fruits like strawberries or raspberries work wonderfully alongside it, adding a burst of sweetness that balances the tartness perfectly.
Final Thoughts
This Norwegian Rhubarb Cake Recipe is such a joy to make and even more rewarding to eat. It captures the simple elegance of traditional baking with a fresh, tangy twist that always impresses. Whether you’re baking for family, friends, or just yourself, this cake promises to brighten your day and become a cherished favorite. Trust me, once you try it, you’ll want to make it again and again!
Print
Norwegian Rhubarb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Description
This traditional Norwegian Rhubarb Cake is a moist and tender dessert featuring tart rhubarb pieces baked into a soft, buttery batter. The cake offers a beautiful balance of sweetness and tanginess, enhanced by a light sugar sprinkle on top for a slightly crunchy finish. Perfect for spring and summer seasons when rhubarb is fresh, this cake is easy to prepare and makes a delightful treat served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Ingredients
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This aerates the batter and adds tenderness to the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, beating until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Batter: Gradually add the dry ingredients alternately with the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and homogenous.
- Assemble Cake: Pour and spread the batter evenly into the prepared baking pan. Distribute the chopped rhubarb evenly over the surface, then sprinkle 1 to 2 tablespoons of sugar over the rhubarb for a subtle crunch and extra sweetness.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is lightly golden brown.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream for added indulgence.
Notes
- Use fresh rhubarb if available, but frozen rhubarb can be used after properly draining excess moisture to avoid soggy batter.
- Adjust sugar sprinkled on top based on the tartness of your rhubarb and personal sweetness preference.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
