Oh, this Norwegian rhubarb cake! It’s the kind of bake that transports me straight back to my grandmother’s kitchen. The air would be thick with the sweet, tangy scent of rhubarb mingling with warm spices, and I’d be perched on a stool, utterly mesmerized. There’s just something about rhubarb, isn’t there? It’s so uniquely bright and a little bit sassy, and when you bake it into a cake, it transforms into pure magic. This isn’t just any cake; it’s a slice of sunshine on a plate, perfect for those days when you’re craving something a little special but don’t have hours to spend in the kitchen. If you’ve ever loved a good streusel or a tangy lemon loaf, you’re going to adore this Norwegian rhubarb cake. It has that perfect balance of sweet cake and tart fruit, with a delightful crumb that’s just… chef’s kiss! It’s become a staple in my home, especially when rhubarb season hits its peak. My family practically begs for it!
What is Norwegian Rhubarb Cake?
So, what exactly is this delightful creation? Think of it as a wonderfully moist, tender cake with a generous swirl of bright, slightly tart rhubarb baked right into it. It’s not overly sweet, which I absolutely love, letting the natural tanginess of the rhubarb shine. The ‘Norwegian’ part, I believe, hints at its simplicity and its reliance on fresh, seasonal ingredients, much like many Scandinavian bakes. It’s essentially a celebration of rhubarb, baked into a comforting, homey cake that’s utterly irresistible. It’s not fussy, it’s not complicated, but it tastes like you spent ages on it. It’s the kind of cake that feels both rustic and elegant, perfect for any occasion, from a casual afternoon tea to a more formal gathering. It’s essentially a hug in cake form, with a zesty little wink from the rhubarb!
Why you’ll love this recipe?
There are so many reasons why this Norwegian rhubarb cake has earned a permanent spot in my recipe binder, and I know you’ll fall in love with it too. First off, the flavor! The combination of the sweet, buttery cake batter with the sharp, vibrant rhubarb is simply divine. It’s a taste that’s both comforting and invigorating, perfect for waking up your taste buds. And don’t even get me started on the texture – it’s incredibly moist and tender, with a slight chewiness from the rhubarb itself. It’s also surprisingly simple to whip up. Seriously, you can have this in the oven in under 30 minutes, which is a lifesaver on busy weeknights or when unexpected guests pop over. The ingredients are all pantry staples or easily found at any grocery store, making it a budget-friendly option too. I’ve found myself reaching for this recipe more times than I can count, especially when I have a surplus of rhubarb from my garden. It’s also incredibly versatile! You can enjoy it warm with a dollop of cream, dusted with powdered sugar, or even topped with a scoop of vanilla Ice Cream. It’s like a slightly more sophisticated version of a coffee cake, but with that incredible rhubarb twist. What I love most about this Norwegian rhubarb cake, though, is how it brings a little bit of brightness and cheer, no matter the weather outside. It’s a recipe that just makes you feel good, from the moment you start mixing to the last delicious bite.
How do I make Norwegian Rhubarb Cake?
Quick Overview
This Norwegian rhubarb cake is all about simplicity and letting those beautiful flavors sing. You’ll start by whisking together your dry and wet ingredients separately to ensure everything is perfectly combined without overmixing. Then, we’ll gently fold in the star of the show – the rhubarb! A quick swirl to distribute it beautifully, and into the oven it goes. The result is a wonderfully moist cake with pockets of tangy rhubarb, crowned with a delicate, sweet glaze. It’s genuinely one of the easiest cakes to get right, and the aroma while it bakes is just heavenly.
Ingredients
For the Main Batter:
This is where we build the foundation for that lovely tender crumb. I always recommend using room temperature butter and eggs for the smoothest incorporation – it really makes a difference! For the flour, all-purpose is perfectly fine, but I’ve had great success with a good quality unbleached variety. And please, don’t skimp on the vanilla extract; it really rounds out all the flavors.
- 250g (2 cups) all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 240ml (1 cup) buttermilk, room temperature (or milk with 1 tbsp lemon juice/vinegar, let sit for 5 mins)
For the Filling:
This is where the magic happens! Fresh rhubarb is best, but frozen works too. If using frozen, make sure to drain off any excess liquid. I like to toss it with a little sugar and cinnamon to enhance its flavor and make sure it doesn’t get too watery during baking. A little lemon zest can also add a lovely brightness!
- 300g (about 3-4 cups chopped) fresh rhubarb, trimmed and cut into 1-inch pieces
- 50g (1/4 cup) granulated sugar
- 1 teaspoon cornstarch
- 0.5 teaspoon ground cinnamon
For the Glaze:
This is the crowning glory! It’s simple, sweet, and perfectly complements the tartness of the rhubarb. You can adjust the consistency by adding more or less milk or powdered sugar. A touch of lemon juice instead of milk adds a lovely zing!
- 150g (1.25 cups) powdered sugar
- 2-3 tablespoons milk (or lemon juice for a tangier glaze)
- 0.5 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 175°C (350°F). Grab a 9-inch round cake pan or an 8×8 inch square pan. I like to grease mine really well with butter or cooking spray, then dust it with a little flour. This ensures that not a single crumb sticks, and you get those beautiful clean edges when you slice it. You can also line the bottom with parchment paper for extra insurance – I always do this when I want a picture-perfect cake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. Whisking them together ensures that the leavening agents are evenly distributed, which means your cake will rise beautifully and consistently. You want to see a nice, uniform mixture with no lumps of baking powder hanging around. This step is simple but super important for a great texture.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can take a few minutes with an electric mixer, but it’s worth it for the texture. Then, beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. This creates a lovely, emulsified base for your cake.
Step 4: Combine
Now, we’re going to alternate adding the dry ingredients and the buttermilk to the wet ingredients. Start with about a third of the dry ingredients, mix until just combined, then add half of the buttermilk, mix again. Repeat with another third of the dry, the rest of the buttermilk, and finally, the last of the dry ingredients. Mix until *just* combined. It’s crucial not to overmix here – a few small lumps are perfectly fine. Overmixing can develop the gluten too much, leading to a tougher cake. We want tender!
Step 5: Prepare Filling
In a separate bowl, gently toss the chopped rhubarb with the granulated sugar, cornstarch, and cinnamon. The cornstarch is key here; it helps to thicken the juices released from the rhubarb as it bakes, preventing a soggy cake bottom. Give it a good stir so all the rhubarb pieces are lightly coated. This little step makes a big difference to the final texture of your Norwegian rhubarb cake.
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared pan and spread it evenly. Now, scatter about half of the rhubarb mixture over the batter. Spoon the remaining batter over the rhubarb, then top with the rest of the rhubarb mixture. You can use a knife or a skewer to gently swirl the rhubarb into the batter. Don’t overdo it; you want distinct pockets of rhubarb, not a completely uniform pink batter. Just a few gentle twists will do the trick for that beautiful marbled effect.
Step 7: Bake
Pop the pan into your preheated oven. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with just a few moist crumbs, not wet batter). Baking time can vary depending on your oven, so keep an eye on it, especially towards the end. If the top starts browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Once the cake is totally cool, it’s time for the glaze! Whisk together the powdered sugar, 2 tablespoons of milk (or lemon juice), and vanilla extract until smooth and pourable. Add more liquid a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin. Drizzle it over the cooled cake, letting it drip down the sides. It’s so pretty!
Step 9: Slice & Serve
Wait for the glaze to set a bit before slicing. I find using a sharp knife gives the cleanest cuts. This Norwegian rhubarb cake is delicious served at room temperature, but I confess, I sometimes love it slightly warm, especially with a scoop of vanilla ice cream melting into it. Enjoy every single bite!
What to Serve It With
This Norwegian rhubarb cake is pretty fantastic on its own, but it also plays wonderfully with a few friends! For a simple breakfast treat, I love pairing a slice with a steaming mug of good, strong coffee. The bitterness of the coffee cuts through the sweetness of the cake and glaze beautifully. If you’re feeling a bit more decadent, serving it for brunch is a must. I like to plate it with a few fresh berries on the side – raspberries or strawberries are lovely – and maybe a small dollop of lightly whipped cream. It feels elegant without being fussy. As a dessert, it’s truly divine. A scoop of good quality vanilla bean ice cream is always a winner, or a drizzle of crème anglaise takes it to a whole new level. For those cozy, quiet moments, when you just need a little something sweet to accompany a cup of tea or a glass of milk, this cake is your perfect companion. My kids actually love having a piece of this after school with a big glass of cold milk; it’s their favorite ‘after-school snack surprise’. My family also has a tradition of having this cake after Sunday dinner, often with a side of tart raspberry sorbet to really play up the fruitiness. It’s versatile enough for any time of day!
Top Tips for Perfecting Your Norwegian Rhubarb Cake
I’ve made this Norwegian rhubarb cake more times than I can count, and along the way, I’ve picked up a few tricks that I think make it even better. When it comes to the rhubarb itself, make sure to trim off any tough, fibrous ends. If you’re using really thick stalks, you might want to peel them lightly, but for most young, tender rhubarb, it’s not necessary. Cutting it into pieces that are roughly the same size, about 1 inch, ensures even cooking. Don’t be tempted to skip the cornstarch in the filling! I learned that lesson the hard way once, and ended up with a lovely cake but a rather soupy rhubarb layer. Trust me on this one. For the batter, remember that gentle mixing is key. Overmixing gluten in flour is the enemy of a tender cake. You want to mix until *just* combined. If you see a few streaks of flour, that’s totally fine; they’ll disappear in the oven. When it comes to swirling the rhubarb into the batter, think artistic, not industrial. You don’t want to homogenize everything; you want those beautiful ribbons of pink and red peeking through. A few gentle passes with a knife or skewer is all it takes. I’ve experimented with different flours, and while all-purpose works wonderfully, a good quality unbleached all-purpose flour gives it a slightly nicer texture. For ingredient swaps, if you don’t have buttermilk, the milk and vinegar/lemon juice trick is a fantastic substitute. It adds a lovely tang and tenderness. And if you’re not a fan of cinnamon, a pinch of cardamom or even a hint of ginger can be a delicious alternative in the filling. Baking time is always a bit of a wild card, so the skewer test is your best friend. And for the glaze, start with the lower amount of liquid and add more only if needed. It’s easier to thin out a glaze than to thicken it up!
Storing and Reheating Tips
One of the best things about this Norwegian rhubarb cake is how well it keeps, meaning you can enjoy it for a few days (if it lasts that long, which is unlikely in my house!). At room temperature, the cake will stay fresh for about 2-3 days. Just make sure it’s completely cooled and stored in an airtight container or well-covered with plastic wrap. I find keeping it at cool room temperature is best, away from direct sunlight or heat. If you’ve got a particularly warm kitchen, popping it in the fridge might be a good idea, though it can sometimes make the cake a little firmer. When storing in the refrigerator, make sure it’s in an airtight container, and it should keep well for up to 4-5 days. To reheat, you can gently warm a slice in a low oven (around 150°C/300°F) for about 5-10 minutes, or pop it in the microwave for 15-20 seconds for a quick warm-up. Just be careful not to overheat it, as it can dry out. If you plan on freezing the cake, I highly recommend doing so *before* glazing. Wrap the cooled, unglazed cake tightly in a couple of layers of plastic wrap, then in foil. It will keep beautifully in the freezer for up to 2-3 months. When you’re ready to thaw, unwrap it and let it come to room temperature on a wire rack. Once thawed, you can then make and add the glaze. If you want to glaze a frozen cake, you can do so as it thaws, but I find it works best to glaze it once it’s fully at room temperature to avoid condensation issues.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite Norwegian rhubarb cake! It’s a recipe that’s brought so much joy to my table, and I truly hope it does the same for yours. It’s the perfect blend of comfort and brightness, incredibly forgiving, and always a crowd-pleaser. If you’re a fan of rhubarb, or just love a beautifully moist cake with a touch of tang, this one is a must-try. It reminds me that sometimes, the simplest recipes are the most rewarding. Don’t be afraid to experiment with it – maybe add a few berries to the filling or a sprinkle of almonds on top! If you give this Norwegian rhubarb cake a try, please let me know how it turns out in the comments below! I’d love to hear about your experience, your variations, and if it becomes a family favorite for you too. Happy baking, and enjoy every delicious slice!
Norwegian Rhubarb Cake
Ingredients
Cake Batter
- 0.75 cup unsalted butter softened
- 1.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
Rhubarb Topping
- 3 cups fresh rhubarb chopped
- 0.25 cup granulated sugar
- 1 tablespoon all-purpose flour
- 0.5 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy.0.75 cup unsalted butter
- Beat in the eggs one at a time, then stir in the vanilla extract.0.75 cup unsalted butter
- In a separate bowl, whisk together the flour, baking powder, and salt.0.75 cup unsalted butter
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.0.75 cup unsalted butter
- In a small bowl, toss the chopped rhubarb with 0.25 cup of granulated sugar, 1 tablespoon of flour, and the cinnamon. This will be your topping.0.75 cup unsalted butter
- Pour the cake batter into the prepared cake pan and spread evenly.
- Evenly distribute the rhubarb topping over the cake batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
