Norwegian Rhubarb Cake

If you’re craving something simple, cozy, and a little bit old-world charming, let me introduce you to Norwegian Rhubarb Cake—or as they might call it in Norway, Rabarbrakake. This cake is pure Scandinavian comfort: tender, buttery sponge topped with tart rhubarb and a hint of sugar that caramelizes beautifully as it bakes. It’s the kind of cake you can whip up on a slow afternoon and enjoy with a hot cup of coffee or tea while watching the world go by. Not overly sweet, and with that pop of rhubarb tang, it’s the perfect balance between rustic and elegant. Trust me, this one feels like a warm hug from a Nordic grandma—even if you’ve never met one.

Why You’ll Love Norwegian Rhubarb Cake

Simple and Elegant: Minimal ingredients and clean flavors make this a timeless classic.
Tangy Meets Sweet: The tart rhubarb contrasts beautifully with the soft, sweet cake base.
Perfect with Coffee or Tea: It’s not too heavy, making it ideal for an afternoon fika or breakfast treat.
Beginner-Friendly: If baking intimidates you, don’t worry—this is straightforward and forgiving.
Seasonal Star: When rhubarb’s in season, there’s no better way to showcase it than in this humble little cake.

Ingredients in Norwegian Rhubarb Cake

Every ingredient here serves a purpose and keeps things simple, just the way we like it:

Rhubarb: Fresh and chopped—its tartness is the star of this show.
All-Purpose Flour: The base that holds everything together with a tender crumb.
Butter: Adds richness and that unmistakable homemade flavor.
Granulated Sugar: Sweetens the cake and gets sprinkled on top for a delicate crunch.
Eggs: Help bind the cake and give it light structure.
Baking Powder: Gives the cake a gentle rise.
Vanilla Extract: A touch of warmth and depth.
Milk or Cream: Adds just enough moisture to keep the cake soft without making it dense.
Cinnamon or Cardamom (optional): A pinch of warm spice is a cozy little bonus.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven: Set it to 350°F (175°C) and grease a 9-inch springform or round cake pan.
Prepare the Batter: Cream the butter and sugar until fluffy, then beat in eggs one at a time. Stir in vanilla.
Mix the Dry Ingredients: In a separate bowl, whisk flour and baking powder together. Gradually add to the wet mixture, alternating with the milk or cream.
Assemble the Cake: Pour the batter into the prepared pan and smooth the top. Scatter chopped rhubarb evenly over the surface.
Sprinkle Sugar: Add a light dusting of granulated sugar (and optional cinnamon or cardamom) over the rhubarb for a sweet, golden finish.
Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool: Let it cool in the pan for 10–15 minutes, then remove the sides of the springform pan and cool completely.
Serve and Enjoy: Best served slightly warm or at room temp with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Servings: 8
Calories: 290 per slice
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 22g
Protein: 4g
Calcium: 6% DV
Iron: 8% DV
Potassium: 180mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Norwegian Rhubarb Cake

Classic Style: Slice and serve as-is with a warm drink. It’s humble and satisfying.
With Whipped Cream: A lightly sweetened whipped topping adds just the right touch of indulgence.
With Ice Cream: Vanilla ice cream + warm cake = pure magic.
As a Brunch Addition: Serve it alongside eggs, fruit, and coffee for a cozy Scandinavian-style brunch.
Dust with Powdered Sugar: A simple, elegant finish if you’re going for a picture-perfect slice.

Additional Tips

Don’t Overmix the Batter: Just mix until combined to keep the cake light and fluffy.
Use Fresh Rhubarb: Crisp, red stalks give the best flavor and color. Frozen can be used too, just thaw and drain first.
Try It with Berries: Add a handful of strawberries or raspberries to complement the rhubarb.
Cool Before Slicing: It’ll cut much more cleanly once it’s cooled for at least 30 minutes.
Store Well Covered: It stays fresh for a few days at room temp or in the fridge—great for make-ahead baking.

FAQ Section

Q1: Can I use frozen rhubarb?
A1: Yes! Just thaw it and pat dry to prevent excess moisture in the batter.

Q2: Can I make this cake gluten-free?
A2: Absolutely—just use your favorite gluten-free all-purpose flour blend.

Q3: Is this cake very sweet?
A3: It’s gently sweet to balance the tart rhubarb—perfect with tea or coffee.

Q4: Can I add fruit besides rhubarb?
A4: Definitely! Try a mix of rhubarb and berries for an extra juicy twist.

Q5: What’s the best way to store leftovers?
A5: Wrap it tightly and keep at room temp for up to 2 days, or refrigerate for up to 5 days.

Q6: Can I freeze the cake?
A6: Yes! Wrap slices individually and freeze for up to 2 months. Thaw at room temp.

Q7: Can I use buttermilk instead of milk?
A7: Sure! It adds a slight tang that complements the rhubarb beautifully.

Q8: Do I need to peel the rhubarb?
A8: Nope! Just trim the ends and chop—the skin adds lovely color and softens as it bakes.

Q9: What’s the best pan to use?
A9: A 9-inch springform is ideal, but any similar-sized cake pan works.

Q10: Can I make this dairy-free?
A10: Yes—use a dairy-free butter substitute and plant-based milk like almond or oat.

Conclusion

This Norwegian Rhubarb Cake is one of those quietly beautiful bakes that doesn’t need bells and whistles to impress. It’s simple, homey, and incredibly satisfying—just the kind of treat you want with your afternoon coffee or shared at the table with friends. With its tender crumb and pop of tangy rhubarb, it captures the soul of Scandinavian baking: humble, seasonal, and made to savor. Bake it once, and you’ll find yourself coming back to it again and again.

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