If you have a soft spot for tangy fruit desserts that bring warmth and comfort to the table, then you are in for a treat with this Norwegian Rhubarb Cake Recipe. It’s a beautiful blend of sweet and tart flavors wrapped up in a tender, golden cake that feels like a loving hug from Norway’s countryside. This cake balances the sharpness of fresh rhubarb with a sweet, cinnamon-sprinkled crumb topping, creating a dessert that’s both simple and unforgettable. Whether you’re new to rhubarb or a longtime fan, this recipe will quickly become a cherished classic in your baking repertoire.
Ingredients You’ll Need
The magic of this Norwegian Rhubarb Cake Recipe lies in its simplicity. Every ingredient plays a key role, from the richness of the butter and eggs to the fresh brightness of the rhubarb. These staples come together effortlessly to create a cake that’s moist, flavorful, and perfectly textured.
- Granulated sugar: Provides the essential sweetness to balance rhubarb’s natural tartness.
- Unsalted butter (softened): Adds richness and moisture for a tender crumb.
- Large eggs: Help bind the cake and contribute to its structure.
- Vanilla extract: Enhances the cake’s flavor with a warm, aromatic note.
- Whole milk: Keeps the batter smooth and moist without weighing it down.
- All-purpose flour: The backbone of the cake, providing the perfect balance for a soft yet sturdy texture.
- Baking powder: Gives the batter a light lift so the cake bakes up fluffy.
- Salt: Balances and enhances the flavors overall.
- Chopped fresh rhubarb: The star ingredient, bringing in tangy fruitiness and moisture.
- Granulated sugar (for topping): Adds a delightful crusty sweetness on top of the cake.
- Ground cinnamon (optional): Sprinkled over the sugar topping to bring subtle warmth and aromatic depth.
How to Make Norwegian Rhubarb Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F and greasing a 9-inch round or square cake pan. This simple step ensures your cake releases easily after baking and helps achieve a golden crust.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process introduces air into the batter, which helps the cake rise beautifully.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract to infuse the batter with that irresistible homemade aroma.
Step 4: Add Milk and Dry Ingredients
Pour in the milk and mix until smooth. In a separate bowl, whisk together flour, baking powder, and salt, then gradually fold this dry mixture into the wet ingredients. The goal is to combine everything gently—to avoid overmixing and keep the cake tender.
Step 5: Fold in the Fresh Rhubarb
Gently fold the chopped rhubarb into the batter, distributing it evenly without mashing the pieces. This step is where the cake starts to take on its distinctive tart character.
Step 6: Add the Sugar and Cinnamon Topping
Transfer the batter into your prepared pan and smooth the surface. Mix the topping sugar with cinnamon if using, then sprinkle evenly over the batter. This will create a lovely sweet and slightly spiced crust as the cake bakes.
Step 7: Bake to Perfection
Bake for 40 to 45 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool slightly before serving to allow flavors to settle and the texture to firm up just right.
How to Serve Norwegian Rhubarb Cake Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of creamy vanilla ice cream is a match made in heaven with this cake. The cool softness enhances the tangy rhubarb and adds a luscious creaminess that makes every bite extra special.
Side Dishes
Serve alongside a simple cup of black coffee or your favorite herbal tea to complement the cake’s robust flavors without overpowering them. Fresh berries or a fruit compote can also add an extra layer of freshness and sweetness on the plate.
Creative Ways to Present
For a stunning presentation, cut the cake into rustic squares and dust lightly with powdered sugar. A garnish of thin rhubarb ribbons or edible flowers can elevate the visual appeal, making it perfect for entertaining guests or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Norwegian Rhubarb Cake Recipe tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to two days, or refrigerate for up to a week. This preserves moisture and freshness.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil to avoid freezer burn. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
Warm slices gently in a low oven (around 300°F) for 10–15 minutes or microwave in short bursts. Warm cake enhances the rhubarb’s tanginess and invites that fresh-from-the-oven feeling all over again.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works fine but be sure to thaw and drain it well to prevent excess moisture from making the cake soggy.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, but be mindful that texture may vary slightly.
Why add cinnamon to the sugar topping?
Cinnamon gives a warm, spicy note that complements the tang of the rhubarb and adds depth to the flavor profile. It’s optional but highly recommended.
Can I substitute the rhubarb with other fruits?
Yes! Strawberries, raspberries, or a mix of berries pair beautifully and make a sweeter version of this classic.
How long does the cake stay fresh after baking?
For the best taste and texture, consume within two days if kept at room temperature or up to a week refrigerated.
Final Thoughts
This Norwegian Rhubarb Cake Recipe is truly a delightful treasure worth adding to your baking collection. Its balance of tangy rhubarb and sweet, soft cake creates a comforting dessert everyone can enjoy. I can’t wait for you to try it and experience a little slice of Norwegian warmth and tradition right in your own kitchen!
Print
Norwegian Rhubarb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
- Diet: Vegetarian
Description
This delightful Norwegian Rhubarb Cake is a perfect springtime dessert featuring tart rhubarb folded into a tender, buttery batter. With a subtle cinnamon-sugar topping and a moist crumb, this cake offers a balance of sweet and tangy flavors, making it ideal served warm alongside whipped cream or vanilla ice cream. Its simplicity and classic Scandinavian heritage make it a beloved treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Fruit & Topping
- 2 cups chopped fresh rhubarb
- 2 tablespoons granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, then stir in the vanilla extract until fully incorporated.
- Incorporate Milk: Add the whole milk to the wet mixture and stir until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Rhubarb: Gently fold the chopped fresh rhubarb into the batter, distributing it evenly.
- Prepare Topping: In a small bowl, mix the 2 tablespoons of granulated sugar with the ground cinnamon if using.
- Assemble and Bake: Pour the batter into the prepared cake pan and smooth the surface. Sprinkle the cinnamon-sugar topping evenly over the batter. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving. Best enjoyed slightly warm, optionally with whipped cream or vanilla ice cream.
Notes
- This cake is best served slightly warm to enjoy the full flavor of the rhubarb and tender crumb.
- Pairs beautifully with whipped cream or vanilla ice cream for an indulgent dessert.
- For a sweeter variation, substitute part of the rhubarb with sliced strawberries.
