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
Units
Scale
- 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