Description
Norwegian Rhubarb Cake is a moist, tangy dessert featuring fresh rhubarb folded into a soft, buttery batter. Topped with a cinnamon-sugar blend and extra rhubarb pieces, this classic Scandinavian treat is perfect for summer gatherings or a cozy afternoon indulgence. Serve it slightly warm with whipped cream or vanilla ice cream for an extra special touch.
Ingredients
Scale
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 cups chopped fresh rhubarb
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 cup of granulated sugar until the mixture is light, fluffy, and pale in color, ensuring a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk into the wet egg mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Rhubarb: Gently fold about three-quarters of the chopped fresh rhubarb into the batter, distributing the tart fruit evenly throughout.
- Assemble Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Scatter the remaining rhubarb pieces on top for added texture and appearance.
- Add Topping: Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon (optional) in a small bowl, then sprinkle this mixture evenly over the cake to create a sweet, slightly spiced crust.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan before slicing. Serve slightly warm with whipped cream or vanilla ice cream to enhance the flavors.
Notes
- This cake tastes wonderful served slightly warm alongside a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess.
- For a flavor variation, substitute part of the rhubarb with fresh strawberries to highlight complementary fruity notes.
- Ensure rhubarb is chopped into uniform pieces for even cooking and distribution.
- If cinnamon is not preferred, omit it without compromising the overall taste.
- When mixing the batter, avoid overmixing to keep the cake tender and soft.
