There’s something irresistibly homey and inviting about a freshly baked Norwegian Rhubarb Cake. Bursting with juicy rhubarb and topped with a crunchy sprinkle of sugar, this classic Scandinavian treat is a celebration of tangy-sweet flavors and buttery richness. Whether you’re welcoming in spring or longing for a cozy afternoon snack, this rhubarb cake brings the perfect balance of nostalgia and freshness to your table, making every bite a comforting joy.
Ingredients You’ll Need
This Norwegian Rhubarb Cake only asks for simple pantry staples and a few seasonal stars. Each ingredient works together to create a tender crumb, a tart rhubarb punch, and a beautiful golden crust you’ll love.
- All-purpose flour: The foundation of our cake, providing structure and holding everything together.
- Baking powder: Ensures your cake rises beautifully and stays light and fluffy.
- Baking soda: Works with the sour cream to add extra lift and tenderness.
- Salt: Just a pinch is all it takes to bring out every subtle flavor.
- Unsalted butter (softened): Adds creamy richness and that unforgettable homemade aroma.
- Granulated sugar: Sweetens the batter and lends a lovely pale color.
- Large eggs: Bind the ingredients and contribute to a supple, moist cake.
- Vanilla extract: A splash of vanilla rounds out the flavor with warm, floral notes.
- Sour cream or plain yogurt: Keeps every bite moist and tender, while adding the faintest hint of tang.
- Fresh rhubarb (chopped): The star ingredient, bursting with tartness and color.
- Flour (to toss with rhubarb): Helps prevent the rhubarb pieces from sinking to the bottom.
- Coarse sugar or turbinado sugar for topping: Sprinkling this over the batter gives a delightful crunchy finish.
How to Make Norwegian Rhubarb Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper. This simple prep step ensures your Norwegian Rhubarb Cake releases beautifully and keeps its perfect shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. The combination of leavening agents and the right amount of salt builds the perfect foundation for a tender, flavorful cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat your softened butter and granulated sugar until pale and fluffy. This step infuses the cake with airy lightness and the classic rich, buttery flavor Norwegian cakes are known for.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure to fully incorporate each before adding the next. Stir in the vanilla extract for that lovely, sweet aroma.
Step 5: Incorporate Sour Cream
Add the sour cream (or plain yogurt if you prefer) into the wet mixture and stir until smooth. This not only adds moisture but gives your Norwegian Rhubarb Cake its distinctive, delicate crumb.
Step 6: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet mixture. Stir gently and only until just fused together—overmixing can make cakes tough instead of tender!
Step 7: Toss and Fold in the Rhubarb
Toss your chopped rhubarb with a tablespoon of flour. This clever little trick helps the rhubarb stay evenly distributed throughout the cake instead of sinking. Gently fold the flour-coated rhubarb into your batter with care.
Step 8: Pour, Sprinkle, and Bake
Transfer the batter into your prepared pan and smooth out the top. Generously sprinkle coarse sugar or turbinado sugar all over—the sparkling, crunchy topping is a Norwegian Rhubarb Cake signature. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean and the top is golden.
Step 9: Cool and Serve
Let your cake cool in the pan for about 10 minutes, then carefully run a knife around the edges and transfer it to a wire rack to cool completely. This ensures easy slicing and a lovely presentation.
How to Serve Norwegian Rhubarb Cake
Garnishes
This cake truly shines with just a dusting of powdered sugar for a touch of elegance, or a cloud of lightly whipped cream for a truly delightful bite. The vanilla and rhubarb flavors are subtle enough that you don’t need much more, but a few fresh rhubarb ribbons or mint leaves add an extra pop of color if you’re feeling fancy.
Side Dishes
Pair Norwegian Rhubarb Cake with a pot of strong black coffee or a delicate herbal tea for the ultimate Nordic experience. A scoop of vanilla ice cream alongside transforms it into a beautiful springtime dessert, perfect for sharing with friends after a cozy meal.
Creative Ways to Present
Need a fun twist? Bake your Norwegian Rhubarb Cake in individual ramekins for adorable mini cakes, or slice and layer it with whipped cream and berries for an eye-catching trifle. Dust with cinnamon sugar or serve with a drizzle of simple vanilla custard for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or keep it in an airtight container. Norwegian Rhubarb Cake will stay moist and delicious at room temperature for up to 2 days, or you can refrigerate it for up to a week. The flavors even deepen after a night in the fridge!
Freezing
This cake freezes beautifully. Simply wrap individual slices or the entire (cooled) cake in plastic wrap, then aluminum foil. Store in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator when ready to enjoy.
Reheating
For that just-baked taste, warm slices of Norwegian Rhubarb Cake in a 300°F oven for about 10 minutes, or pop individual pieces in the microwave for 15–20 seconds. Enjoy it warm with your favorite topping—there’s nothing quite like it.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Norwegian Rhubarb Cake works great with frozen rhubarb. Just make sure to thaw it completely and drain off any excess liquid before using. Toss with flour as directed to keep the pieces from sinking in the batter.
What if I don’t have sour cream—can I substitute yogurt?
Yes, plain yogurt is a perfect substitute. It adds the same moisture and subtle tang, helping your cake stay tender and light.
Can I make this cake gluten-free?
You can swap the all-purpose flour for a good quality gluten-free flour blend. Just make sure your baking powder and baking soda are also gluten-free, and keep an eye on the texture as you mix.
How do I know when the cake is done baking?
The top should be golden and a toothpick or cake tester inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep that perfect, soft texture.
Is this recipe vegetarian?
Yes, this Norwegian Rhubarb Cake contains no meat or animal-derived ingredients apart from dairy and eggs, making it entirely vegetarian.
Final Thoughts
If you’re looking for a dessert that brings a taste of old-world Scandinavia right into your kitchen, Norwegian Rhubarb Cake is truly a gem. It’s simple yet special—perfect for any occasion or just because. Give it a try and let every sweet-tart, buttery bite transport you to a sunny afternoon in Norway. Happy baking!
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Norwegian Rhubarb Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Norwegian Rhubarb Cake. A moist and tender cake with a hint of tangy rhubarb, perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 2 cups chopped fresh rhubarb
- 1 tablespoon flour (to toss with rhubarb)
- 2 tablespoons coarse sugar or turbinado sugar for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a cake pan.
- Prepare Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Mix Wet Ingredients: Cream butter and sugar, add eggs and vanilla, then mix in sour cream.
- Combine and Bake: Gradually add dry ingredients to wet mixture, fold in rhubarb, pour into pan, sprinkle with sugar, and bake for 40–45 minutes.
- Cool and Serve: Let the cake cool before serving.
Notes
- This cake is delicious served warm or at room temperature, with powdered sugar or whipped cream.
- Frozen rhubarb can be used—just thaw and drain excess liquid before adding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
