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Old-Fashioned Norwegian Rhubarb Cake

A nostalgic, easy-to-make cake featuring sweet rhubarb and a buttery base, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Norwegian, Scandinavian
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped rhubarb Use fresh for best flavor.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar Adjust for sweetness.
  • ½ cup unsalted butter, softened
  • 2 large eggs Can be replaced with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk Reduce if using frozen rhubarb.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture. Mix until just combined.
  6. Fold in chopped rhubarb gently to distribute it evenly.
  7. Pour batter into the prepared pan and smooth the top.
Baking
  1. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with a sprinkle of powdered sugar or a scoop of vanilla ice cream. This cake stores well at room temperature for 3-4 days or in the fridge for up to a week. Freeze for up to three months.