Description
This Traditional Norwegian Rhubarb Cake features a tender crust and a delightful balance of sweet and tart flavors, perfect for dessert or an afternoon treat.
Ingredients
Scale
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
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
For best results, use fresh rhubarb and make sure to chop it into small pieces for even distribution in the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Traditional Norwegian Rhubarb Cake, Rhubarb Dessert, Norwegian Cake Recipe