Rhubarb might just be one of the most underappreciated fruits in the kitchen, but in Norway, it’s a cherished ingredient that shines in traditional desserts like the Norwegian rhubarb cake. This delightful cake balances the tartness of fresh rhubarb with a sweet, buttery crumb topping that melts in your mouth.
Whether you’re baking for a cozy family gathering or a festive occasion, this classic recipe offers a nostalgic taste of Scandinavian heritage. The vibrant pink hue of the rhubarb also makes the cake visually stunning, perfect for impressing guests or brightening up an afternoon tea.
In this post, we’ll walk you through every step to create a perfectly moist rhubarb cake with a crunchy topping that’s bursting with flavor. You’ll find helpful tips to make your baking effortless and variations to customize the cake to your liking.
So, pull out your mixing bowls and get ready to bake a Norwegian treat that’s both simple and spectacular!
Why You’ll Love This Recipe
This Norwegian rhubarb cake recipe is a wonderful blend of tart and sweet, offering a refreshing change from more common fruit desserts. The use of fresh rhubarb gives it a unique tangy character that cuts through the sugary crumb topping, creating a balance that’s simply irresistible.
What’s more, it’s incredibly easy to make. With simple ingredients you probably already have on hand and straightforward instructions, it’s accessible even for beginner bakers.
The crumb topping adds a delightful texture contrast that makes each bite a pleasure.
Whether you’re a fan of Scandinavian cuisine or simply looking to try something new, this cake brings a bit of Nordic charm to your kitchen. Plus, it freezes well, so you can enjoy a slice anytime.
Ingredients
- 500g fresh rhubarb, chopped into 1-inch pieces
- 200g granulated sugar (divided: 150g for rhubarb, 50g for topping)
- 250g all-purpose flour
- 150g unsalted butter, melted and cooled
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
Equipment
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Measuring cups and spoons
- 8×8 inch (20×20 cm) square baking pan
- Parchment paper or butter for greasing the pan
- Spatula or wooden spoon
- Cooling rack
Instructions
- Preheat your oven to 180°C (350°F). Grease your baking pan with butter or line it with parchment paper for easy removal.
- Prepare the rhubarb: In a bowl, toss the chopped rhubarb with 150g of granulated sugar. Set aside for about 15 minutes to let the rhubarb release some juice and soften slightly.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, and a pinch of salt. Mix well to distribute evenly.
- Make the batter: In a separate bowl, whisk the eggs with the remaining 50g sugar and vanilla extract until light and fluffy. Slowly add the melted butter while whisking continuously.
- Combine wet and dry ingredients: Gradually fold the flour mixture into the egg mixture until just combined. Be careful not to overmix to keep the cake tender.
- Assemble the cake: Pour about two-thirds of the batter into the prepared pan and spread evenly. Spoon the sugared rhubarb evenly over the batter.
- Add crumb topping: Crumble the remaining batter over the rhubarb layer. It will form a crumbly topping once baked.
- Bake: Place the pan in the oven and bake for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the cake (not the rhubarb) comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes, then transfer to a cooling rack.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness and presentation.
Tips & Variations
“For a more intense flavor, try macerating the rhubarb overnight with the sugar instead of just 15 minutes.”
Tip: If you prefer a less tart cake, reduce the amount of rhubarb or increase the sugar slightly. You can also add a pinch of cinnamon or cardamom to the batter for a warm spice note.
Variation: Substitute half the rhubarb with strawberries for a sweeter, fruitier twist. Alternatively, mix in a handful of chopped almonds or walnuts into the crumb topping for added crunch.
Gluten-free option: Use a gluten-free flour blend in equal quantities to make this cake suitable for gluten-sensitive bakers.
Nutrition Facts
| Nutrient | Amount per serving (1/8 cake) |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 12g |
| Saturated Fat | 7g |
| Sugar | 22g |
| Fiber | 2g |
Serving Suggestions
This Norwegian rhubarb cake is delicious served warm or at room temperature. For an indulgent treat, pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
A drizzle of homemade custard sauce also complements the tartness beautifully.
It pairs wonderfully with a cup of black tea or coffee, making it an excellent choice for afternoon fika or a relaxed weekend breakfast. Leftovers can be stored in an airtight container for up to three days or frozen for later enjoyment.
Conclusion
The Norwegian rhubarb cake is a simple yet exceptional dessert that brings a touch of Scandinavian tradition to your table. Its perfectly balanced tart and sweet flavors, combined with a crumbly topping, make it a crowd-pleaser for all occasions.
Whether you’re an experienced baker or just starting out, this recipe offers an easy-to-follow guide to creating a memorable homemade treat.
With fresh rhubarb in season, now is the perfect time to try this delightful cake. You’ll enjoy the rustic charm and comforting taste that make it a beloved classic in Norway and beyond.
Don’t forget to experiment with the tips and variations to make it your own signature dessert. Happy baking!
📖 Recipe Card: Norwegian Rhubarb Cake
Description: A traditional Norwegian cake featuring tart rhubarb and a tender, buttery crumb topping. Perfect for spring and early summer gatherings.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT65M
Servings: 8 servings
Ingredients
- 4 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- Mix flour, baking powder, salt, and cinnamon in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and sour cream.
- Gradually add dry ingredients to wet ingredients and mix well.
- Spread half the batter into the prepared pan.
- Distribute rhubarb evenly over the batter.
- Spread remaining batter over the rhubarb layer.
- Bake for 40-45 minutes until golden and a toothpick comes out clean.
- Mix powdered sugar and lemon juice to make a glaze and drizzle over cooled cake.
Nutrition: Calories: 320 | Protein: 4g | Fat: 18g | Carbs: 38g
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