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)
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.
Notes
- This cake pairs wonderfully with a cup of coffee.
- For a tangier flavor, consider using part sour cream or yogurt in the batter.
- The cake can be frozen for up to 2 months once cooled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
