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
Scale
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
