Description
This Classic Rhubarb Cake from Norway is a traditional Scandinavian dessert featuring tart rhubarb baked into a soft, buttery cake with a delicate cinnamon-sugar topping. Simple yet comforting, this timeless recipe is perfect for afternoon coffee, family gatherings, or showcasing fresh spring and summer rhubarb.
Ingredients
Scale
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 3 cups fresh rhubarb, chopped into 1-inch pieces
For the Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp sliced almonds (optional)
- Powdered sugar for dusting (optional)
Instructions
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform or round cake pan.
- Mix the batter: Whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then add the vanilla. Alternate adding the dry ingredients and milk until a smooth batter forms.
- Assemble the cake: Spread the batter evenly into the prepared pan. Scatter the chopped rhubarb over the top, gently pressing some pieces into the batter. Sprinkle with the cinnamon-sugar mixture and sliced almonds if using.
- Bake: Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool for 15 minutes before removing it from the pan. Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
Fresh rhubarb provides the best flavor, but frozen rhubarb can be used after thawing and draining well. This cake is traditionally enjoyed with coffee and is delicious served with whipped cream, vanilla ice cream, or warm vanilla custard.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: classic rhubarb cake from norway, norwegian rhubarb cake, scandinavian rhubarb dessert, traditional rhubarb cake, homemade rhubarb cake
