Description
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This Norwegian Rhubarb Cake (Rabarbrakake) is a soft, buttery cake layered with tangy-sweet rhubarb. It’s a beloved springtime dessert in Norway—simple, rustic, and perfect with a cup of coffee or tea. The tart rhubarb melts into the moist vanilla-scented cake, while the lightly crisp top adds a perfect contrast. No frosting, no fuss—just timeless Scandinavian comfort in every bite.
Ingredients
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (120ml) milk
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1 1/2 cups (190g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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2 cups rhubarb, chopped (fresh or frozen, drained)
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1–2 tbsp sugar (for sprinkling on top)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
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Cream the butter and sugar in a large bowl until light and fluffy.
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Add eggs and vanilla, beating until combined.
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Mix dry ingredients (flour, baking powder, salt) in a separate bowl.
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Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
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Spread batter into the prepared pan. Top evenly with chopped rhubarb and sprinkle with 1–2 tablespoons sugar.
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Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
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Cool in the pan before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
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Frozen rhubarb works too—just thaw and drain well before using.
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This cake keeps well for 2–3 days at room temperature in an airtight container.
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Add a pinch of cardamom or cinnamon for a cozy twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian, Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 20g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg