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Old-Fashioned Norwegian Rhubarb Cake

A moist and tangy cake featuring fresh rhubarb and a buttery crumb, perfect for spring gatherings or a cozy dessert after dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Norwegian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups chopped rhubarb Fresh rhubarb is best; adjust baking time if using frozen.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened Bring to room temperature before mixing.
  • 2 large eggs Bring to room temperature for better mixing.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a larger bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing thoroughly after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients and milk to the butter mixture, mixing until just combined. Avoid overmixing.
  7. Gently fold in the chopped rhubarb.
  8. Pour the batter into the prepared pan, smoothing the top.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. The edges should pull away from the pan and the top should be golden brown.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Options to top include powdered sugar or whipped cream. Can store in an airtight container for up to three days or freeze for three months.