Norwegian Rhubarb Cake Recipe
Nothing says the arrival of summer in Norway quite like the tart-sweet bite of rhubarb, and this Norwegian Rhubarb Cake is a true celebration of the season. Imagine a tender, buttery crumb that hugs chunks of tangy rhubarb, topped with a sparkling crown of cinnamon sugar—the aroma alone is irresistible! Whether you’re new to Scandinavian baking or searching for a nostalgic treat, this cake has a quiet magic that brings families and friends together. It’s as lovely for an afternoon coffee as it is for a festive celebration. Now, let’s dive into what makes this Norwegian classic so special!
Ingredients You’ll Need
This Norwegian Rhubarb Cake is a masterclass in simplicity, where every ingredient shines and builds the cake’s cozy character. These easy-to-find basics are essential for achieving the perfect balance of richness, tender crumb, and that signature tart fruitiness.
- Unsalted butter: Use softened butter for easy creaming and a rich, melt-in-your-mouth texture that’s the soul of the cake.
- Granulated sugar: Sweetens the batter and creates a sparkling, caramelized top when sprinkled over the rhubarb.
- Large eggs: Bind everything together and provide structure, so the cake bakes up beautifully light yet satisfying.
- Vanilla extract: A touch of vanilla adds warmth and rounds out the tartness of the rhubarb.
- All-purpose flour: Gives the cake just the right amount of body without weighing it down.
- Baking powder: Provides lift, ensuring the cake rises to just the right height.
- Salt: Enhances all the flavors—don’t skip this tiny but mighty ingredient!
- Whole milk: For added moisture and a richer flavor that keeps the crumb soft.
- Fresh rhubarb: The star! Its bright, tart personality makes every bite sing of spring and early summer.
- Extra sugar for topping: Lends a sweet crust to contrast with the tangy rhubarb up top.
- Ground cinnamon (optional): Just a hint, if you wish, for a Scandinavian spice note that perfumes the whole cake.
How to Make Norwegian Rhubarb Cake
Step 1: Preparing the Pan and Oven
Preheat your oven to 350°F. Grab a 9-inch round or square cake pan and lightly grease it with butter or non-stick spray. This quick step ensures your Norwegian Rhubarb Cake releases effortlessly, keeping those lovely chunks of fruit and crumb top intact.
Step 2: Creaming Butter and Sugar
Using a large bowl, beat together the softened butter and 1 cup of sugar until the mixture turns light and fluffy. This process incorporates air, making your cake exceptionally tender and giving it a delicate texture that beautifully supports the juicy rhubarb pieces.
Step 3: Adding Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition so everything blends smoothly. Stir in the vanilla extract—it gives your batter a subtle, aromatic sweetness that complements the natural tartness of the rhubarb.
Step 4: Mixing Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This little extra step ensures the leavening is evenly distributed, so your Norwegian Rhubarb Cake rises evenly without any streaks or lumps.
Step 5: Combining Wet and Dry Mixtures
Add the dry ingredients to the butter mixture in batches, alternating with the milk. Gently stir until the batter is just combined—overmixing can toughen the cake. You’ll see a smooth, creamy batter come together, promising a moist, soft crumb after baking.
Step 6: Folding in the Rhubarb
Reserve about a quarter of the chopped fresh rhubarb for later and delicately fold the rest into the batter. This ensures a burst of juicy rhubarb in every bite, without weighing the whole cake down.
Step 7: Assembling and Topping
Pour the batter into your prepared pan and smooth the top with a spatula. Scatter the reserved rhubarb evenly over the surface, then mix the remaining 2 tablespoons of sugar with cinnamon (if using) and sprinkle it generously over the cake. The sugar melts and caramelizes, creating a sweet, lightly crisp top that’s signature to the Norwegian Rhubarb Cake.
Step 8: Baking
Slide the pan into the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool in the pan so the flavors can settle and the crumb stays tender before slicing and serving. The aroma of sweet fruit and buttery cake will fill your kitchen—it’s hard to wait, but the payoff is so worth it!
How to Serve Norwegian Rhubarb Cake
Garnishes
An irresistible Norwegian Rhubarb Cake deserves a bit of flourish! I love finishing each slice with a dollop of softly whipped cream or an artful scoop of vanilla ice cream. For a pop of color, scatter a few fresh berries or a dusting of powdered sugar right before serving. The cake sparkles with just a hint of elegance and looks utterly inviting on your table.
Side Dishes
This cake pairs remarkably well with a fresh fruit salad or a medley of macerated strawberries—adding a burst of natural sweetness to balance the rhubarb’s tartness. For a real Nordic treat, try serving alongside a cup of strong black coffee, as is the tradition in many Scandinavian homes. It’s the perfect contrast to the cake’s gentle tang and buttery crumb.
Creative Ways to Present
Hosting a gathering? Try cutting the Norwegian Rhubarb Cake into rustic bars or bite-sized cubes for a dessert platter. Stack slices on a cake stand, drizzle with a little vanilla sauce, or even layer pieces with whipped cream and more fruit in glass jars for a charming trifle. With its pretty rhubarb-studded top, this cake steals the bakery spotlight no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Wrap slices tightly in plastic wrap or slide them into an airtight container. Norwegian Rhubarb Cake stays fresh at room temperature for up to two days, or you can refrigerate for up to five days. Let it come back to room temperature for the best flavor and texture.
Freezing
This cake freezes like a charm! Once fully cooled, wrap individual slices or the whole cake in a double layer of plastic wrap, followed by aluminum foil. Stash in the freezer for up to three months. Thaw overnight in the fridge or at room temperature for several hours before serving—it’ll taste just as delightful as the day you baked it.
Reheating
If you love your Norwegian Rhubarb Cake a little warm (who could blame you?), pop slices in the microwave for 10-15 seconds or gently reheat in a low oven. This revives the softness and brings out the cake’s buttery aroma, making it taste freshly baked all over again.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, absolutely! Frozen rhubarb works beautifully in this recipe—just thaw it first and blot with paper towels to remove excess moisture, so the cake doesn’t become soggy.
Do I need to peel the rhubarb for Norwegian Rhubarb Cake?
There’s no need to peel the rhubarb if the stalks are young and tender. Simply wash, trim the ends, and chop. If the stalks are very thick or tough, you can peel away any stringy outer layer for a more delicate bite.
Can I substitute part of the rhubarb with another fruit?
You sure can! Strawberries are a delicious companion to rhubarb and add extra sweetness and color to the cake. Swap up to half the rhubarb with chopped strawberries for a fun twist.
Why is my cake dense instead of fluffy?
Dense cakes are often the result of overmixing the batter once the flour is added. For the fluffiest Norwegian Rhubarb Cake, mix just until everything is combined, and make sure your baking powder is fresh.
Can I make this cake gluten free?
Yes, you can use a 1:1 gluten free all-purpose flour blend to replace the regular flour. Keep an eye on the cake as it bakes; sometimes gluten free cakes need a few extra minutes in the oven.
Final Thoughts
Every summer celebration deserves a slice of Norwegian Rhubarb Cake—there’s just something special about sharing it with the people you love. Whether you’re drawn to its nostalgic flavors or simply the joy of baking with rhubarb at its peak, this recipe is sure to become a cherished regular in your kitchen. Try it soon, and see how quickly it becomes everyone’s new favorite!
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Norwegian Rhubarb Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of Scandinavia with this delightful Norwegian Rhubarb Cake. A moist and tender cake studded with fresh rhubarb, topped with a sweet cinnamon-sugar crunch. Perfect for a summer dessert or afternoon treat.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 cups chopped fresh rhubarb
Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round or square cake pan.
- Cream butter and sugar: In a large bowl, cream the butter and 1 cup of sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture alternately with milk, stirring until just combined.
- Prepare rhubarb: Fold in three-quarters of the chopped rhubarb. Pour batter into the pan, smooth the top, and scatter the remaining rhubarb over it.
- Add topping: Mix 2 tablespoons sugar with cinnamon and sprinkle over the cake.
- Bake: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- This cake is delicious served slightly warm with whipped cream or vanilla ice cream.
- You can swap some rhubarb with strawberries for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
