Why You’ll Love This Recipe
Norwegian Rhubarb Cake, or “Rabarbrakake,” is a traditional Scandinavian treat that highlights the tart, fruity flavor of rhubarb in a soft, buttery sponge. With its golden crust and tender crumb, this simple yet elegant cake is perfect for coffee breaks, springtime desserts, or a cozy afternoon treat.
ingredients
Fresh rhubarb (chopped)
All-purpose flour
Granulated sugar
Unsalted butter (softened)
Eggs
Milk or buttermilk
Baking powder
Vanilla extract
Salt
Cinnamon and coarse sugar for topping (optional)
directions
Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternately add the flour mixture and milk, mixing just until combined.
Fold in most of the chopped rhubarb, reserving a handful for topping.
Pour the batter into the prepared pan and spread evenly.
Scatter remaining rhubarb on top and sprinkle with cinnamon and coarse sugar if using.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
Servings and timing
Serves 8-10
Preparation time: 15 minutes
Baking time: 40-45 minutes
Cooling time: 20 minutes
Total time: 75-80 minutes
Variations
Add a streusel topping for extra texture.
Replace some rhubarb with strawberries for a twist.
Use sour cream instead of milk for a richer cake.
Add a lemon glaze for brightness.
storage/reheating
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Reheat individual slices in the microwave for 10-15 seconds or enjoy at room temperature.
FAQs
Can I use frozen rhubarb?
Yes, just thaw and drain well before using.
Is this cake very sweet?
No, it has a pleasant balance of tart and sweet flavors.
Can I use other fruits?
Yes, berries or apples work nicely in place of or alongside rhubarb.
Do I need to peel the rhubarb?
No, just trim and chop—peeling isn’t necessary.
Can I freeze it?
Yes, wrap tightly and freeze for up to 2 months. Thaw before serving.
Conclusion
Norwegian Rhubarb Cake is a timeless treat with rustic charm and fresh, tangy flavor. Its simplicity and comforting texture make it a wonderful addition to any table, especially when rhubarb is in season.
Print
Norwegian Rhubarb Cake
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 8–10 slices 1x
- Category: Cake / Dessert
- Method: Oven bake
- Cuisine: Norwegian / Scandinavian
- Diet: Vegetarian
Description
A moist and tender cake featuring tart rhubarb pieces in a lightly spiced, buttery vanilla batter—an enchanting Scandinavian treat ideal for spring or summer dessert tables.
Ingredients
- 3 cups diced fresh rhubarb (about 1 lb)
- 1 1/2 cups all‑purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom (optional, for a Nordic touch)
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- Zest of 1 lemon (optional)
- 2 tbsp coarse sugar or pearl sugar (for sprinkling on top)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9‑inch (23 cm) springform or round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cardamom (if using), and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Alternate adding dry ingredients and sour cream (or yogurt) to the butter mixture, beginning and ending with dry ingredients. Mix until just combined, do not overmix.
- Gently fold in diced rhubarb until evenly distributed in the batter.
- Pour batter into prepared pan, smoothing the top. Sprinkle coarse sugar evenly over the surface.
- Bake 45–55 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs.
- Allow cake to cool in pan for 15 minutes, then remove pan sides and let cool completely on a wire rack before slicing.
Notes
- Use frozen rhubarb—thawed and well‑drained—if fresh is unavailable.
- Replace sour cream with Greek yogurt or crème fraîche for tang and moisture.
- Finish with a dusting of powdered sugar before serving.
- Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
- Store covered at room temperature for 2 days, or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
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