Name: Norwegian Rhubarb Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Norwegian
Ingredients: 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk or buttermilk; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 2 cups chopped fresh rhubarb; 2 tbsp coarse sugar; powdered sugar for dusting (optional)

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There’s something irresistibly inviting about Norwegian Rhubarb Cake. Its simple, homestyle charm hides a beautifully tender crumb bursting with the tart freshness of rhubarb. This is the kind of cake you pull out when friends drop by or to savor with an afternoon cup of coffee — a little taste of a Norwegian spring no matter the season. Every slice melds the sweet, buttery base with pops of vibrant fruit, making it a must-bake for anyone who loves classic sweet-and-tart desserts. If you’re looking for a dependable, delicious treat that’s rich in tradition and flavor, this recipe is bound to become a favorite.

Norwegian Rhubarb Cake Recipe - Recipe Image

Ingredients You’ll Need

Baking a Norwegian Rhubarb Cake is delightfully straightforward — every ingredient serves a thoughtful purpose, contributing either to the cake’s moist, tender texture or its irresistible flavor. Gather these simple staples, and you’ll be halfway to a satisfying homemade delight.

Granulated sugar: Sweetens the cake and helps create that lovely golden crumb.
Unsalted butter, softened: Lends a rich, creamy base and adds moistness throughout.
Large eggs: Bind everything together, while also contributing to the cake’s tender structure.
Vanilla extract: A dash that elevates the aroma and complements the tartness of rhubarb.
Whole milk or buttermilk: Brings moisture; buttermilk will give the cake a pleasant tanginess.
All-purpose flour: Provides necessary structure and ensures a soft crumb.
Baking powder: The leavening hero that keeps the cake light and fluffy.
Salt: Just a pinch to enhance all the other flavors.
Chopped fresh rhubarb: The star of the show — delivers that signature tart pop in every bite.
Coarse sugar (for topping): Sprinkled on top for a sparkly crunch and a bakery-style finish.
Optional: powdered sugar for dusting: Adds a lovely, wintry look and an extra touch of sweetness.

How to Make Norwegian Rhubarb Cake

Step 1: Prep the Pan and Preheat

Start by preheating your oven to 350°F (175°C). While that’s warming up, reach for a 9-inch round or square cake pan and give it a generous greasing. This guarantees your Norwegian Rhubarb Cake glides out easily, keeping every slice looking gorgeous.

Step 2: Cream Sugar and Butter

In a large bowl, beat together the granulated sugar and softened butter. Take a few minutes here to ensure the mixture is light and fluffy — this not only aerates the batter but also helps the cake rise beautifully.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Together, they add richness and a subtle aromatic boost to complement the rhubarb’s tartness.

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, combine your flour, baking powder, and salt. Alternate adding this dry mix and your milk (or buttermilk) into the wet ingredients, stirring just until blended. This gentle approach keeps the cake supremely tender.

Step 5: Fold in the Rhubarb

Gently fold the chopped fresh rhubarb into your batter. Be careful not to overmix — just enough to distribute the fruit evenly, so every bite of Norwegian Rhubarb Cake gets its bright, puckery hit.

Step 6: Bake and Finish

Pour the batter into your prepared pan and smooth the top. Sprinkle with the coarse sugar — this will bake into a beautiful, sparkling crust. Pop it in the oven for 40–45 minutes until a toothpick comes out clean and the top takes on a light golden hue. Let your cake rest in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar for a cloud-like finish.

How to Serve Norwegian Rhubarb Cake

Garnishes

A dusting of powdered sugar is the simplest (and most elegant) way to finish off your Norwegian Rhubarb Cake. You can also add a few spoonfuls of lightly whipped cream or even a scoop of vanilla ice cream for an extra layer of indulgence. For an inviting table, a sprig of fresh mint alongside your slice adds a touch of color and freshness.

Side Dishes

Traditionally, this cake pairs beautifully with a hot cup of strong coffee or tea, as Norwegians often enjoy their cake during afternoon coffee breaks. For a heartier pairing, serve with a dish of creamy yogurt or sour cream on the side — the tang complements the rhubarb so well. If you’re hosting brunch, fresh seasonal berries make a delightful (and colorful) addition.

Creative Ways to Present

Norwegian Rhubarb Cake fits any occasion, from rustic gatherings to elegant desserts. Cut it into neat squares for a casual coffee spread, or use a cookie cutter to turn slices into dainty shapes for tea parties. You could even serve topped with lightly macerated strawberries or a drizzle of quick rhubarb compote for a twist that’s both playful and pretty.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply wrap the cooled Norwegian Rhubarb Cake tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for up to two days, or refrigerate for up to four days — the flavors meld and get even better!

Freezing

Norwegian Rhubarb Cake freezes wonderfully. Once completely cooled, wrap individual pieces (or the whole cake) tightly in plastic wrap, then foil. It will keep its flavor and texture for up to two months. Just thaw at room temperature before serving and it’ll be as lovely as the day you baked it.

Reheating

To re-capture that just-baked warmth, pop a slice of cake in a 300°F (150°C) oven for about 10 minutes, or give it a few seconds in the microwave. This perks up the crumb and brings the rhubarb’s flavor forward, making your makeshift afternoon treat utterly irresistible.

FAQs

Can I use frozen rhubarb for Norwegian Rhubarb Cake?

Yes! If you’re using frozen rhubarb, don’t thaw it first — toss it straight into the batter from the freezer to prevent excess moisture. Just know that frozen rhubarb may color the batter slightly but will still taste fantastic.

What can I substitute for buttermilk?

No buttermilk? No problem! Use plain whole milk, or make a quick substitute by stirring 1/2 teaspoon lemon juice or vinegar into your milk and letting it sit for a few minutes. Even plain yogurt or sour cream (thinned with a splash of milk) works well for extra tanginess.

How do I know when the cake is fully baked?

The best sign is when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top of your Norwegian Rhubarb Cake should also look golden and feel springy to the touch.

Can I make this cake gluten-free?

Absolutely; swap in your favorite 1:1 gluten-free baking blend for the all-purpose flour. Be sure to check that your baking powder is gluten-free, and keep an eye on texture — you may need to add an extra tablespoon of milk for the ideal consistency.

Should I peel the rhubarb?

No need! Young, fresh rhubarb stalks can go right into the cake after a good wash and trim. If you’re using older, thicker stalks and notice tough, stringy bits, you can peel those away, but most of the time, the vibrant pink skin adds gorgeous color.

Final Thoughts

If you’re searching for a dessert that promises comfort, tradition, and pure joy in every bite, Norwegian Rhubarb Cake might just be your new go-to. Next time you spot fresh rhubarb, give this recipe a whirl — your kitchen will fill with the scent of buttery cake and sweet nostalgia. Happy baking!

Norwegian Rhubarb Cake Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful Norwegian Rhubarb Cake that perfectly balances the tartness of fresh rhubarb with a tender, buttery cake base. This rustic dessert is a classic Scandinavian treat, ideal for enjoying with a cup of coffee.

Ingredients

Scale

Cake:

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk or buttermilk
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 cups chopped fresh rhubarb

Topping:

2 tbsp coarse sugar
powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
Cream sugar and butter: In a large bowl, cream together the sugar and butter until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: Add the flour, baking powder, and salt, alternating with the milk, mixing just until combined.
Fold in rhubarb: Gently fold in the chopped rhubarb.
Bake: Pour the batter into the prepared pan, sprinkle with coarse sugar, and bake for 40–45 minutes until golden and a toothpick comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally dusted with powdered sugar.