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Old-Fashioned Norwegian Rhubarb Cake

Old-Fashioned Norwegian Rhubarb Cake
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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.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream softened butter with sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually add dry ingredients alternately with milk until just combined; do not overmix.
  6. Gently fold in the chopped rhubarb until evenly distributed.
  7. Pour batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
  9. Allow cooling in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

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