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Traditional Norwegian Rhubarb Cake

A heartwarming cake that perfectly balances sweet and tart rhubarb, making it a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Norwegian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped fresh rhubarb
  • 1 1/2 cups all-purpose flour (or gluten-free flour) Substitute with gluten-free blend containing xanthan gum.
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a mixing bowl, cream the softened butter with the sugar until it's light and fluffy—about 3 minutes.
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Alternately add the dry flour mixture and the milk to the butter mixture, starting and ending with the flour. Mix gently until just combined.
  6. Fold in the chopped rhubarb carefully.
  7. Pour the batter into your prepared cake pan and spread it evenly.
Baking
  1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for a bit before serving.

Notes

This cake shines on its own but can be enhanced with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days.