Traditional Norwegian Rhubarb Cake that's Perfectly Tart and Sweet

Experience the delightful combination of tart rhubarb and sweet cake with this Traditional Norwegian Rhubarb Cake recipe.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Desserts

Cuisine: Norwegian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

2 cups Fresh Rhubarb chopped
1 cup All-Purpose Flour or gluten-free flour blend
1 cup Granulated Sugar
½ cup Unsalted Butter softened; use dairy-free for vegan
2 Large Eggs or flax eggs for vegan
1 teaspoon Vanilla Extract
1 teaspoon Baking Powder
¼ teaspoon Salt
½ cup Milk or non-dairy milk for vegan

For Dusting (Optional)

Powdered Sugar for dusting

Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
Cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract until smooth.
Gradually incorporate the dry mixture and milk, alternating between them.
Fold in chopped rhubarb gently using a spatula.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This cake can easily be adapted for gluten-free and vegan diets without compromising flavor.

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