Description
This traditional Norwegian Rhubarb Cake is a moist and tender dessert featuring tart rhubarb pieces baked into a soft, buttery batter. The cake offers a beautiful balance of sweetness and tanginess, enhanced by a light sugar sprinkle on top for a slightly crunchy finish. Perfect for spring and summer seasons when rhubarb is fresh, this cake is easy to prepare and makes a delightful treat served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Ingredients
Scale
Cake Batter
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Topping
- 2 cups rhubarb, chopped (fresh or frozen, drained)
- 1–2 tbsp sugar (for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This aerates the batter and adds tenderness to the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, beating until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Batter: Gradually add the dry ingredients alternately with the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and homogenous.
- Assemble Cake: Pour and spread the batter evenly into the prepared baking pan. Distribute the chopped rhubarb evenly over the surface, then sprinkle 1 to 2 tablespoons of sugar over the rhubarb for a subtle crunch and extra sweetness.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is lightly golden brown.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream for added indulgence.
Notes
- Use fresh rhubarb if available, but frozen rhubarb can be used after properly draining excess moisture to avoid soggy batter.
- Adjust sugar sprinkled on top based on the tartness of your rhubarb and personal sweetness preference.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
