Description
A traditional Norwegian Rhubarb Cake with a buttery cake base and tender crust cake texture, perfect for coffee pairing.
Ingredients
2 cups fresh rhubarb, chopped
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
Powdered sugar, for dusting (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, sift together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, and then add the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
6. Gently fold in the chopped rhubarb.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once fully cooled, dust with powdered sugar if desired.
Notes
Use fresh rhubarb for best flavor.
Do not overmix the batter to maintain a tender crumb.
Allow the cake to cool completely before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Norwegian Rhubarb Cake, tender crust cake, traditional baking, buttery cake base, coffee pairing