This Old-Fashioned Norwegian Rhubarb Cake is a delightful treat that showcases the vibrant flavors of spring. With its tender, buttery texture and tart rhubarb filling, this cake is perfect for various occasions, from family gatherings to afternoon tea. Easy to prepare, this recipe combines traditional Scandinavian elements with a modern twist, making it a must-try for any dessert lover.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of tart rhubarb and sweet cake creates a harmonious balance that’s hard to resist.
- Easy to Make: With simple ingredients and straightforward instructions, this cake can be whipped up in no time.
- Versatile Dessert: Ideal for brunches, picnics, or cozy dinners, this cake suits any occasion.
- Nostalgic Touch: Rooted in Scandinavian traditions, it brings a sense of nostalgia and warmth to your table.
- Perfectly Moist: Thanks to the addition of milk and butter, each slice is delightfully moist and flavorful.
Tools and Preparation
To make your baking experience smooth and enjoyable, having the right tools is essential. Below are some of the key equipment you’ll need for the Old-Fashioned Norwegian Rhubarb Cake.
Essential Tools and Equipment
- 9-inch round cake pan
- Mixing bowls (medium and large)
- Whisk
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- 9-inch round cake pan: The right size ensures even baking and easy removal once your cake is done.
- Electric mixer or wooden spoon: Both will help you achieve that light and fluffy texture when creaming butter and sugar.
- Rubber spatula: Perfect for folding ingredients together without deflating the batter.
Ingredients
For the Cake Base
- 2 cups chopped rhubarb
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
How to Make Old-Fashioned Norwegian Rhubarb Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy release after baking.
Step 2: Prepare Dry Ingredients
In a medium bowl:
Whisk together the flour, baking powder, and salt until well combined.
Step 3: Cream Butter and Sugar
In a large bowl:
Cream the softened butter with granulated sugar using an electric mixer or wooden spoon until light and fluffy.
Step 4: Add Eggs and Vanilla
Add eggs one at a time:
Mix well after each addition.
Stir in vanilla extract until fully incorporated.
Step 5: Combine Ingredients
Gradually add dry ingredients:
Alternate between adding the dry mixture and milk into the butter mixture.
Mix until just combined; do not overmix.
Step 6: Fold in Rhubarb
Gently fold in the chopped rhubarb:
Ensure it’s evenly distributed throughout the batter without breaking it down too much.
Step 7: Bake the Cake
Pour the batter into your prepared pan:
Smooth out the top with a rubber spatula.
Bake for 45–50 minutes:
A toothpick inserted in the center should come out clean when done.
Step 8: Cool Down
Allow cooling:
Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
How to Serve Old-Fashioned Norwegian Rhubarb Cake
This delightful Old-Fashioned Norwegian Rhubarb Cake is perfect for various occasions. Whether you are hosting a brunch or enjoying a cozy family dinner, here are some serving suggestions to enhance your dessert experience.
With Fresh Whipped Cream
- Serve slices of the rhubarb cake with a generous dollop of freshly whipped cream for added richness.
A Scoop of Vanilla Ice Cream
- Pair the warm cake with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
Sprinkled with Powdered Sugar
- Dust the top of the cake with powdered sugar before serving for an elegant touch that enhances its sweetness.
Accompanied by Fresh Berries
- Add a side of fresh berries like strawberries or blueberries to complement the tartness of the rhubarb.
With a Cup of Coffee or Tea
- Enjoy a slice alongside your favorite coffee or tea. The warm drink pairs beautifully with the flavors of the cake.
How to Perfect Old-Fashioned Norwegian Rhubarb Cake
To ensure your Old-Fashioned Norwegian Rhubarb Cake comes out perfectly, consider these tips for baking success.
Use Fresh Rhubarb: Ensure your rhubarb is fresh and firm for the best flavor and texture. Older rhubarb may be too soft and less tart.
Measure Ingredients Accurately: Use precise measurements for flour and sugar. This helps achieve the right consistency in your batter.
Don’t Overmix: Mix just until combined when adding dry ingredients. Overmixing can lead to a dense cake instead of a light one.
Check Doneness Early: Oven temperatures can vary. Start checking the cake at 40 minutes to avoid overbaking it.
Best Side Dishes for Old-Fashioned Norwegian Rhubarb Cake
Serving side dishes with your Old-Fashioned Norwegian Rhubarb Cake can elevate your meal. Here are some delicious options to consider:
Greek Yogurt Parfait: Layer Greek yogurt with granola and honey for a refreshing side that balances sweetness.
Cucumber Salad: A light cucumber salad adds freshness and crunch, complementing the rich cake without overwhelming it.
Cheese Platter: Include a selection of cheeses such as brie or goat cheese that pair nicely with sweet desserts.
Roasted Nuts: Serve roasted almonds or walnuts for an easy side that adds crunch and flavor contrast to the soft cake.
Fruit Salad: A colorful fruit salad can brighten up your dessert table while providing additional juicy flavors.
Honey-Glazed Carrots: Sweet carrots drizzled with honey can create an interesting pairing, enhancing flavors through contrasting tastes.
Herbed Breadsticks: Lightly seasoned breadsticks offer a savory option that balances the sweetness of the rhubarb cake beautifully.
Tea Sandwiches: Small sandwiches filled with cream cheese or cucumber make for an elegant addition, great for afternoon tea gatherings.
Common Mistakes to Avoid
Baking an Old-Fashioned Norwegian Rhubarb Cake can be a delightful experience, but there are common pitfalls to watch out for.
- Using stale rhubarb: Freshness is key! Always choose fresh, vibrant rhubarb to ensure the best flavor in your cake.
- Overmixing the batter: Mixing too much can make the cake dense. Mix just until combined for a light and airy texture.
- Incorrect oven temperature: An oven that’s too hot or too cold can ruin your cake. Use an oven thermometer to check accuracy.
- Not greasing the pan properly: A well-greased pan prevents sticking. Be generous with butter and flour to ensure easy removal.
- Neglecting to cool before serving: Cooling allows the flavors to settle. Give your cake time to cool completely for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Keep it in the fridge if not consumed right away.
Freezing Old-Fashioned Norwegian Rhubarb Cake
- Wrap tightly in plastic wrap, then foil for up to 3 months.
- Thaw overnight in the fridge before serving.
Reheating Old-Fashioned Norwegian Rhubarb Cake
- Oven: Preheat to 350°F (175°C) and warm for 10-15 minutes.
- Microwave: Heat individual slices for about 30 seconds on medium power.
- Stovetop: Warm slices in a skillet over low heat for a few minutes.
Frequently Asked Questions
Here are some common questions about making Old-Fashioned Norwegian Rhubarb Cake.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb! Just thaw it completely and drain any excess liquid before adding it to the batter.
How do I know when my rhubarb cake is done?
The cake is done when a toothpick inserted into the center comes out clean, usually after 45-50 minutes of baking.
Can I substitute other fruits in this recipe?
Absolutely! While this recipe focuses on rhubarb, you can experiment with other fruits like strawberries or apples for delicious variations.
What should I serve with Old-Fashioned Norwegian Rhubarb Cake?
This cake pairs beautifully with whipped cream or vanilla ice cream for an extra creamy touch.
Final Thoughts
The Old-Fashioned Norwegian Rhubarb Cake is not only a nostalgic treat but also versatile enough for various occasions. You can add nuts or spices like cinnamon for personal flair. Try this recipe today and enjoy its delightful flavors!
Old-Fashioned Norwegian Rhubarb Cake
Experience the delightful flavors of spring with this Old-Fashioned Norwegian Rhubarb Cake. Perfectly balancing tart rhubarb and sweet cake, this treat is a nostalgic nod to Scandinavian dessert traditions. Its tender, buttery texture makes it an ideal choice for family gatherings, afternoon tea, or cozy dinners. This easy-to-make recipe combines simple ingredients, ensuring that both novice and experienced bakers can whip it up in no time. Each slice boasts a moist crumb and a delightful flavor that will have everyone asking for seconds. Enjoy it warm with whipped cream or vanilla ice cream for an extra indulgent experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Ingredients
- 2 cups chopped rhubarb
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter with sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients alternately with milk until just combined; do not overmix.
- Gently fold in the chopped rhubarb until evenly distributed.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Allow cooling in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 236
- Sugar: 14g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg
