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Norwegian Rhubarb Cake

Delightfully Easy Norwegian Rhubarb Cake for Your Coffee Break

This delightful Norwegian Rhubarb Cake is perfect for coffee breaks, offering a soft, buttery crumb with tart rhubarb bursts.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Norwegian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour Consider using whole wheat flour for a nutty twist.
  • 2 teaspoons baking powder Make sure it’s fresh for the best rise.
  • 1 teaspoon salt Opt for sea salt for an added depth.
  • 1/2 cup unsalted butter Ensure it’s at room temperature for easier creaming.
  • 1 cup granulated sugar Swapping in brown sugar gives a lovely caramel note.
  • 2 large eggs Remember to use room temperature eggs.
  • 1/2 cup milk Plant-based milk works just as well.
For the Rhubarb Filling
  • 2 cups fresh rhubarb Choose vibrant stalks for the best flavor.
  • 1/4 cup additional sugar Adjust based on the sweetness of your rhubarb.
Optional Spices
  • 1 teaspoon cinnamon Feel free to sprinkle some in for a delightful twist.
  • 1 teaspoon cardamom Adds warmth and depth.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions for Norwegian Rhubarb Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing until smooth.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk.
  6. Chop the rhubarb into bite-sized pieces and toss them with a bit of flour and sugar.
  7. Fold the prepared rhubarb into the batter until evenly distributed.
  8. Pour the batter into the prepared pan and bake for 40 to 50 minutes.
  9. Let the cake cool in the pan for about 15 minutes before releasing from the springform.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature. Use fresh rhubarb for the best flavor.

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