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–+ servings
Norwegian Rhubarb Cake

Delicious Norwegian Rhubarb Cake for a Cozy Spring Treat

Enjoy the delightful Norwegian Rhubarb Cake, a perfect spring dessert with tangy rhubarb and a hint of cinnamon sugar.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Norwegian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar Can substitute with coconut sugar
  • 3 large Large Eggs Flax eggs can be used for a vegan alternative
  • 1 cup Whole Milk Almond milk can be used for lactose-free version
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1/2 teaspoon Salt Sea salt can replace table salt
  • 2 cups Rhubarb Fresh preferred, can use frozen
For the Topping
  • 1/4 cup Granulated Sugar Brown sugar could be an alternative
  • 1 teaspoon Ground Cinnamon Consider cardamom or ginger for a twist

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray, then flour it lightly.
  2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Incorporate the milk and blend until just combined.
  5. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually stir this into the wet ingredients.
  6. Fold in the chopped rhubarb gently until evenly distributed.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Mix the topping ingredients and sprinkle evenly over the batter.
  9. Bake for 40-45 minutes until a toothpick comes out clean.
  10. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Avoid overmixing the batter to keep the texture tender. Use fresh rhubarb for the best results. Let the cake cool completely before slicing for enhanced flavors.

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