Norwegian Rhubarb Cake

Norwegian Rhubarb Cake

This charming cake bursts with tart rhubarb and is finished with a sweet, cinnamon-scented topping. It’s a cozy treat that pairs perfectly with coffee or tea — just the kind of recipe Grandma might have made on a spring afternoon.

Norwegian Rhubarb Cake Ingredients

Cake:

2 cups chopped rhubarb

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup milk

Topping:

½ cup brown sugar

½ teaspoon cinnamon

Instructions

Preheat the oven.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

Cream butter and sugar.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined; do not overmix.

Fold in the rhubarb.
Gently fold the chopped rhubarb into the batter until it’s evenly distributed.

Prepare the topping.
In a small bowl, mix together the brown sugar and cinnamon.

Assemble the cake.
Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the cinnamon-sugar mixture over the top.

Bake.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool and serve.
Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing and serving.