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Norwegian Rhubarb Cake

Delicious Norwegian Rhubarb Cake: A Springtime Must-Try

Delight in this Norwegian Rhubarb Cake, a perfect blend of tart rhubarb and warm spices, capturing the essence of spring.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Norwegian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Unsalted Butter softened; can substitute with margarine
  • 1 cup Granulated Sugar provides sweetness and caramelizes for the topping
  • 2 large Eggs crucial for giving the cake structure
  • 1/2 cup Whole Milk for dairy-free, try almond or oat milk
  • 1 1/2 cups All-Purpose Flour use gluten-free flour for a suitable alternative
  • 2 teaspoons Baking Powder helps the cake rise
  • 1/2 teaspoon Salt enhances flavor
  • 2 cups Rhubarb chopped; fresh is ideal but frozen works
For the Topping
  • 2 tablespoons Granulated Sugar adds sweetness to the tartness of rhubarb
  • 1 teaspoon Ground Cinnamon lends warmth; can switch to cardamom for a twist

Equipment

  • Oven
  • Mixing Bowl
  • 9-inch round cake pan
  • electric mixer
  • Spatula

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each, then pour in the milk.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped rhubarb.
  6. Pour the batter into the cake pan and smooth the surface.
  7. Mix the remaining sugar and cinnamon, sprinkle over the batter, then bake for 40–45 minutes.
  8. Let the cake cool in the pan for 15–20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 22gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For optimal flavor development, consider baking the cake a day in advance.

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