Description
This Traditional Norwegian Rhubarb Cake features a buttery, tender crust topped with tart rhubarb and a lightly sweet cake layer. A beloved Scandinavian dessert, it’s simple to prepare and perfect for spring and summer gatherings. Serve it warm with whipped cream or vanilla ice cream for an authentic homemade treat.
Ingredients
Scale
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 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, sliced into 1/2-inch pieces
For the Topping
- 2 tbsp granulated sugar
- 1/2 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 and lightly flour a 9-inch round springform pan.
- Make the batter: Whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Alternate adding the dry ingredients and milk, mixing until just combined.
- Assemble the cake: Spread the batter evenly into the prepared pan. Arrange the sliced rhubarb over the top, gently pressing it into the batter. Sprinkle with the sugar, cinnamon, and sliced almonds if using.
- Bake: Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean.
- Cool and serve: Let the cake cool for at least 15 minutes before removing it from the pan. Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
Traditional Norwegian rhubarb cake is best made with fresh rhubarb, but frozen rhubarb can also be used after thawing and draining well. For extra richness, serve with lightly whipped cream, vanilla ice cream, or a spoonful of vanilla custard.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 21g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: traditional norwegian rhubarb cake, norwegian rhubarb cake, scandinavian rhubarb cake, homemade rhubarb cake, tender crust rhubarb cake
