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
Scale
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.