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
Scale
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
