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Traditional Norwegian Rhubarb Cake

Delightful Traditional Norwegian Rhubarb Cake to Savor!

This Traditional Norwegian Rhubarb Cake combines sweet and tart flavors in a delightful dessert that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Norwegian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups chopped fresh rhubarb
  • 1.5 cups all-purpose flour or gluten-free flour blend
  • 1 cups granulated sugar adjust to taste
  • 0.5 cups unsalted butter softened, or dairy-free margarine
  • 2 large eggs or flax eggs for vegan version
  • 1 teaspoon vanilla extract or alcohol-free version
  • 2 teaspoons baking powder ensure it is fresh
  • 0.5 teaspoon salt
  • 0.5 cups milk or plant-based milk
For the Topping
  • powdered sugar optional for dusting

Equipment

  • 9-inch round cake pan
  • Electric mixer
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Sift together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt in a medium Bowl.
  3. Cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar in a large mixing bowl using an electric mixer.
  4. Add 2 large eggs one at a time and 1 teaspoon of vanilla extract, mixing well after each addition.
  5. Gradually add the dry mixture to the butter-sugar mixture alternately with 0.5 cups of milk until just combined.
  6. Fold in 2 cups of chopped fresh rhubarb gently with a spatula.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Dust the top with powdered sugar if desired before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Fresh rhubarb gives the best flavor. Batter should be thick enough to support the rhubarb pieces. Baking times may vary based on the oven.

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