Norwegian Rhubarb Cake Recipe

If you’re looking for a delightful slice of Scandinavian charm, the Norwegian Rhubarb Cake Recipe is an absolute treasure to have in your baking repertoire. This cake strikes a perfect balance with tender, buttery crumb mingling beautifully with the tart and vibrant rhubarb pieces, creating a sensation that feels like summer on a plate. It’s refreshingly simple yet packed with flavors that will have you reaching for seconds, and maybe even thirds. Whether you’re new to rhubarb or a longtime fan, this cake radiates warmth and comfort, making it a wonderful treat to share with friends and family on any occasion.

Ingredients You’ll Need

Gathering fresh and straightforward ingredients is key to nailing this Norwegian Rhubarb Cake Recipe. Each one plays a crucial role, providing the ideal texture, sweetness, and the signature tang from the rhubarb that makes this cake so unforgettable.

• Unsalted butter (1/2 cup, softened): This adds a rich, creamy base to your cake that keeps it moist and tender.
• Granulated sugar (1 cup): Sweetens the batter and ensures a lovely browning during baking.
• Large eggs (2): Bind the ingredients together and contribute to the soft structure of the cake.
• Vanilla extract (1 teaspoon): Lifts the flavor by adding a warm, aromatic note.
• All-purpose flour (1 1/4 cups): The foundation of your cake, giving it the perfect crumb.
• Baking powder (1 teaspoon): A little boost that helps the cake rise beautifully.
• Salt (1/4 teaspoon): Enhances all the other flavors gently.
• Whole milk (1/2 cup): Adds moisture and richness to the batter for that perfect cake texture.
• Fresh rhubarb (2 cups, chopped): The star ingredient providing tangy bursts that cut through the sweetness.
• Granulated sugar for topping (2 tablespoons): Sprinkled on top for a touch of crunch and sweetness.
• Ground cinnamon (1/2 teaspoon, optional): Adds a subtly warm spice that complements the rhubarb perfectly.

How to Make Norwegian Rhubarb Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round or square cake pan. This helps ensure your cake cooks evenly and doesn’t stick to the pan, making for easy cleanup and perfect slices.

Step 2: Cream Butter and Sugar

In a large bowl, cream the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy. This step is vital for introducing air into the batter, leading to a lighter texture in your cake.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time to maintain the batter’s smoothness, followed by the vanilla extract to infuse that gentle, sweet aroma that’s classic in this Norwegian Rhubarb Cake Recipe.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Combining these separately ensures even distribution of leavening and seasoning throughout the batter.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients gradually to the wet mixture, alternating with whole milk, which adds moisture and richness. Stir until just combined to avoid overmixing, which can make the cake tough.

Step 6: Fold in Rhubarb

Gently fold about three-quarters of the chopped rhubarb into the batter. This technique keeps the rhubarb pieces intact and prevents the batter from becoming too liquid.

Step 7: Assemble and Top

Pour the batter into your prepared cake pan and smooth out the top evenly. Scatter the remaining rhubarb over the surface, then mix the 2 tablespoons of sugar with cinnamon (if using) and sprinkle this flavorful topping over your cake for a delightful sweet crunch.

Step 8: Bake to Perfection

Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden crust with tantalizing patches of ruby-colored rhubarb peeking through.

Step 9: Cool and Serve

Allow the cake to cool before slicing. This resting time helps the flavors meld beautifully and ensures each slice holds together with perfect crumb and juiciness from the rhubarb.

How to Serve Norwegian Rhubarb Cake Recipe

Garnishes

This cake is absolutely scrumptious on its own, but topping it with a dollop of whipped cream or a scoop of vanilla ice cream adds indulgent creaminess that complements the tart rhubarb brilliantly. A light dusting of powdered sugar adds a lovely finishing touch.

Side Dishes

Pair your Norwegian Rhubarb Cake Recipe with a cup of freshly brewed coffee or a delicate herbal tea to create a comforting afternoon treat. For a brunch twist, serve alongside fresh fruit or yogurt for a well-rounded spread.

Creative Ways to Present

For a festive touch, serve the cake in mini cast-iron skillets right from the oven or layer slices with whipped cream and extra rhubarb compote for a rustic trifle. This cake also shines served warm, straight from the oven, highlighting its cozy, homey appeal.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days, or refrigerate to extend freshness for up to four days without losing any of the cake’s tender texture or flavor.

Freezing

This Norwegian Rhubarb Cake Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to three months and can be thawed overnight in the refrigerator.

Reheating

Warm slices gently in the microwave for about 20-30 seconds or in a low oven (around 300°F) for 10 minutes to bring back that fresh-from-the-oven charm. Serve immediately for the best taste and texture.

FAQs

Can I substitute rhubarb with another fruit?

Absolutely! While rhubarb gives this cake its signature tartness, you can mix in strawberries or other slightly tart fruits like raspberries for a delightful variation that still honors the essence of the Norwegian Rhubarb Cake Recipe.

Is it necessary to use whole milk?

Whole milk provides richness that complements the butter, but you can use 2% milk in a pinch. Avoid skim milk as it may result in a drier texture.

Can I make this cake gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum to maintain structure, and keep an eye on the bake time as it may vary slightly.

How tart will this cake be?

The tartness level is balanced by the sugar in the batter and topping, but if your rhubarb is especially sour, you might want to add a tablespoon more sugar to the batter or skip the cinnamon topping.

Can this cake be made vegan?

With some adjustments, yes. Use vegan butter, a plant-based milk such as almond or oat milk, and substitute eggs with flax eggs or another vegan binder for a delicious vegan-friendly version of this Norwegian Rhubarb Cake Recipe.

Final Thoughts

There’s something truly special about baking and sharing this Norwegian Rhubarb Cake Recipe. Its tender crumb combined with the tangy bursts of rhubarb is comforting and invigorating all at once. Whether you’re treating yourself on a lazy afternoon or serving up a piece of Scandinavian sunshine to guests, this cake is sure to become a beloved staple. Go ahead and bake this beautiful slice of tradition – I promise it will brighten your kitchen and your heart.

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