Go Back

Traditional Norwegian Rhubarb Cake

A simple yet delightful cake that combines the tart flavor of fresh rhubarb with a sweet batter, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Norwegian, Scandinavian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh rhubarb, chopped Can substitute with other fruits like strawberries or apples.
  • 1 cup all-purpose flour (or gluten-free flour if preferred) Use gluten-free flour for a gluten-free option.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 large eggs Should be at room temperature.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (or non-dairy milk for a gluten-free option)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, incorporating the vanilla extract afterward.
Mixing
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the dry mix to the butter mixture, alternating with the milk, until a silky batter forms.
  3. Gently fold in the chopped rhubarb.
Baking
  1. Pour the batter into the prepared cake pan, spreading it evenly.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool before serving.

Notes

For added flavor, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for about three days, or in the fridge for about a week.