There is something utterly delightful about a homemade Norwegian Rhubarb Cake Recipe that brings a touch of Scandinavian charm right to your kitchen. This cake is a perfect harmony of tart, refreshing rhubarb nestled in a tender, buttery crumb with a subtle crunch from toasted almonds. Its simplicity is its magic, marrying straightforward ingredients into a comforting, vibrant dessert that feels like a warm hug on a plate. Whether it’s a family gathering or a cozy afternoon tea, this cake never fails to impress and satisfy.
Ingredients You’ll Need
Gathering your ingredients for this Norwegian Rhubarb Cake Recipe is a joy because each one plays a vital role in creating the perfect balance of flavor, texture, and appearance. Nothing fancy, but every element adds something special.
- Plain all purpose flour (1 1/2 cup/210g): The base that gives structure and a tender crumb to the cake.
- Baking powder (1 1/2 tsp): Helps your cake rise to that beautiful, airy perfection.
- Pinch of salt: Enhances all the flavors, balancing sweetness and tartness just right.
- Butter (3/4 cup/150g): For a rich, moist crumb and that classic buttery flavor we all adore.
- Fine granulated sugar (3/4 cup/150g): Sweetens the batter while also helping with a tender texture.
- Large free range eggs (2): Provide moisture and bind everything together beautifully.
- Whole milk (1/2 cup/120ml): Adds creaminess and moisture to keep the cake soft.
- Fresh rhubarb (2 cups/250g), cut into 1/2 inch pieces: The star ingredient — bright, tart pieces that infuse every bite with freshness.
- Granulated sugar (2 TBS): To sprinkle over the rhubarb for that perfect caramelized touch.
- Flaked almonds (2 TBS): Toasted on top to add a lovely crunch and nutty aroma.
- Icing sugar: For a delicate dusting finish that makes the cake look irresistible.
How to Make Norwegian Rhubarb Cake Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to a cozy 350°F (180°C/gas mark 4). Butter a deep 8-inch round cake tin generously, then line the bottom with baking paper to ensure your cake comes out flawlessly without sticking.
Step 2: Cream Butter and Sugar
Using an electric whisk, cream the butter and fine granulated sugar together until the mixture is light and fluffy. This step is key because it incorporates air, giving your cake that tender rise you’re aiming for.
Step 3: Add Eggs Gradually
Beat in your eggs a little at a time. Adding them gradually helps maintain that creamy texture and prevents the batter from curdling. Your mixture should look smooth and well combined.
Step 4: Combine Dry and Wet Ingredients
Sift together the flour, baking powder, and salt to make sure everything is evenly distributed and no lumps appear. Add these to your creamed mixture alternately with the milk—three additions of dry, two of wet. This helps maintain balance and creates a tender batter. Mix gently but thoroughly.
Step 5: Spread Batter and Arrange Rhubarb
Spread the luscious batter evenly in your prepared tin. Now, for the pièce de résistance, arrange your rhubarb pieces evenly on top, pressing them in gently without overlapping. This even layering ensures every slice has that perfect rhubarb bite. Sprinkle the 2 tablespoons of sugar over the rhubarb, then scatter the flaked almonds for that golden crunch.
Step 6: Bake to Golden Perfection
Bake for 30 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma at this point is irresistible—the tangy rhubarb mingling with sweet almond notes.
Step 7: Cool and Finish
Allow your cake to cool in the pan for about 10 minutes before removing it. Finish it off with a gentle dusting of icing sugar that adds a delicate sweetness and a touch of visual appeal.
How to Serve Norwegian Rhubarb Cake Recipe
Garnishes
A light dusting of icing sugar is classic, but why not add a dollop of whipped cream or a scoop of vanilla ice cream? The creaminess perfectly counters the tang of the rhubarb and adds a luscious richness that makes each bite even more indulgent.
Side Dishes
Pair this cake with a fresh berry compote or a simple side salad with mild greens and a hint of citrus vinaigrette to complement the cake’s bright flavors. It’s also fantastic with a hot cup of coffee or a fragrant tea for a cozy afternoon treat.
Creative Ways to Present
Serve your Norwegian Rhubarb Cake Recipe in charming individual portions, garnished with extra flaked almonds and a sprig of mint. Or try layering slices between vanilla yogurt or cream cheese mousse for an elegant dessert parfait with a Norwegian twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days at room temperature or 5 days in the fridge.
Freezing
This cake freezes beautifully. Wrap it well in plastic wrap and place it inside a freezer bag or airtight container. It can be frozen for up to 2 months without losing its wonderful texture and flavor. Thaw overnight in the refrigerator before serving.
Reheating
For a warm slice of cake just like freshly baked, reheat individual portions in the microwave for 15 to 20 seconds or warm the entire cake in a low oven at 300°F (150°C) for about 10 minutes. Serve warm with your favorite creamy accompaniment for maximum comfort.
FAQs
Can I use frozen rhubarb for this Norwegian Rhubarb Cake Recipe?
Absolutely! Frozen rhubarb works just fine, but be sure to thaw and drain any excess liquid to avoid making the batter too wet. Fresh rhubarb will give you the best texture, though.
Is it possible to make this cake gluten-free?
Yes, you can substitute the plain all purpose flour with a gluten-free blend; just ensure it contains xanthan gum or a similar binder for structure. The texture may be slightly different but still delicious.
Can I use different nuts instead of flaked almonds?
Certainly! Chopped walnuts or pecans are excellent alternatives that bring their own unique crunch and flavor dimension to the cake.
What is the best way to slice the cake without tearing the rhubarb?
Use a sharp, serrated knife and wipe it clean between cuts to slice smoothly through the rhubarb without dragging. Letting the cake cool properly before cutting also helps.
Can I make this cake vegan?
You can definitely try substituting the butter for a vegan butter alternative and replace the eggs with flax eggs or applesauce. The flavor will still be delightful, though the texture might be a bit different.
Final Thoughts
If you’re looking to bring a touch of Nordic flavors into your baking repertoire, this Norwegian Rhubarb Cake Recipe is a must-try. It’s simple, approachable, and packed with fresh, tangy rhubarb balanced by buttery cake and crunchy almonds. Once you make it, I’m sure it will become one of your favorite go-to recipes for dessert or teatime. Happy baking and savor every delicious bite!
Print
Norwegian Rhubarb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Description
This Norwegian Rhubarb Cake is a delightful and traditional dessert featuring a tender buttery cake base topped with fresh rhubarb pieces, sugar, and crunchy flaked almonds. The cake is lightly sweetened and balanced by the tartness of rhubarb, making it perfect for spring and summer gatherings. Serve it warm dusted with icing sugar alongside cream or ice cream for an indulgent treat.
Ingredients
Dry Ingredients
- 1 1/2 cup (210g) plain all purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 3/4 cup (150g) butter
- 3/4 cup (150g) fine granulated sugar
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
Topping
- 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
- 2 TBS granulated sugar
- 2 TBS flaked almonds
- Icing sugar to dust
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (180°C / gas mark 4). Butter a deep 8-inch round cake tin and line the bottom with baking paper to prevent sticking.
- Cream Butter and Sugar: Using an electric whisk, cream the butter and sugar together until the mixture is light and fluffy. This incorporates air to ensure a soft cake texture.
- Add Eggs: Beat in the eggs gradually, a little at a time, mixing well after each addition to ensure a smooth batter without curdling.
- Combine Dry and Wet Ingredients: Sift together the flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients, mixing well after each addition to form a smooth batter.
- Pour Batter into Tin: Spread the batter evenly in the prepared cake tin, smoothing the surface with a spatula.
- Arrange Rhubarb and Toppings: Place the rhubarb pieces over the top of the batter, pressing them in slightly without overlapping. Sprinkle evenly with the 2 tablespoons of granulated sugar and then the flaked almonds for a crunchy and sweet topping.
- Bake the Cake: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before removing it. Dust with icing sugar and serve warm. For extra indulgence, accompany with cream or ice cream.
Notes
- Ensure rhubarb pieces are cut evenly to bake uniformly.
- Do not overlap rhubarb pieces to prevent sogginess on the cake surface.
- Butter the pan well and use baking paper to prevent cake from sticking.
- This cake is best served warm and can be paired deliciously with cream or vanilla ice cream.
- Use fresh rhubarb for the best tart flavor; frozen rhubarb may release excess moisture.
- When creaming butter and sugar, be patient for a fluffy texture which leads to a lighter cake.
