Discover the delightful taste of springtime with this authentic Traditional Norwegian Rhubarb Cake, often called “Rabarbra Kake.” This simple yet elegant cake features a tender, moist crumb perfectly balanced by the tartness of fresh rhubarb baked right into the batter. It’s a classic staple in Scandinavian baking that is incredibly easy to master, making it perfect for beginners and seasoned bakers alike.
Why You Will Love This Recipe
This Traditional Norwegian Rhubarb Cake is beloved for its simplicity and incredible flavor profile. The cake batter itself is light and buttery, providing the perfect base for the burst of tartness from the rhubarb. It doesn’t require fancy techniques or obscure ingredients; it relies on quality butter and fresh seasonal produce for its magic. Furthermore, the aroma as it bakes fills your kitchen with comforting, sweet-and-sour notes that are quintessentially spring and early summer. It holds up beautifully, making it excellent for tea time, dessert, or even a casual breakfast treat.
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 and 3/4 cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 and 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- 2 cups (about 300g) fresh rhubarb, cut into 1/2-inch pieces
- Optional topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes with an electric mixer).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Gently fold in the cut rhubarb pieces using a spatula.
- Pour the batter into the prepared pan and smooth the top. If desired, sprinkle the cinnamon-sugar mixture evenly over the top.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 15 minutes before carefully releasing the sides of the springform pan. Allow the cake to cool completely before slicing and serving.
Expert Tips / Pro Tips
To achieve the moistest and most beautiful Traditional Norwegian Rhubarb Cake, pay attention to these details. First, ensure your butter and eggs are at room temperature; this is crucial for creating an emulsified, smooth batter that traps air effectively.
Tossing the chopped rhubarb lightly in a tablespoon of the measured flour before folding it into the batter helps prevent the fruit from sinking entirely to the bottom during baking. This technique ensures an even distribution throughout the cake.
Do not overbake! Rhubarb cakes can dry out quickly. Start checking for doneness around the 50-minute mark. The center should look slightly set, not wet.
For an extra layer of flavor, you can dust the cooled cake lightly with powdered sugar instead of using the cinnamon-sugar topping.
Variations & Substitutions
While traditionally made simply, this cake adapts well. For a richer flavor, substitute half of the all-purpose flour with cake flour. If fresh rhubarb is out of season, frozen rhubarb can be used; ensure it is thawed and patted thoroughly dry before folding it into the batter to prevent excess moisture.
Lemon zest is a wonderful addition; grate the zest of one medium lemon into the batter along with the vanilla extract to enhance the tartness of the rhubarb.
For those who prefer a slightly less sweet cake base, you can reduce the granulated sugar in the batter by 1/4 cup without significantly affecting the texture.
Serving Suggestions
The best way to serve this Traditional Norwegian Rhubarb Cake is slightly warm or at room temperature. In Norway, it is commonly enjoyed simply with a generous dusting of powdered sugar. For a more decadent dessert, serve slices alongside a dollop of freshly whipped cream (Pisket Fløte) or a scoop of high-quality vanilla bean ice cream. A light drizzle of crème anglaise also pairs beautifully without overpowering the rhubarb flavor.
Storage, Freezing & Reheating
Store leftover Traditional Norwegian Rhubarb Cake tightly covered at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to one week, though chilling can sometimes slightly dry out the crumb. To freeze, wrap the cooled, unfrosted cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
If you need to reheat a slice, microwave it briefly (about 15-20 seconds) or warm it gently in a low oven (300°F/150°C) for about 5 minutes, especially if serving with ice cream.
Nutrition Information
Note: Nutritional data provided below is an estimate based on the ingredients listed and serving size calculations. Actual values may vary based on specific product brands and portion sizes.
| Nutrient | Approximate Value (Per Slice, assuming 12 slices) |
|---|---|
| Calories | 310 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 38g |
| Sugar | 22g |
| Protein | 5g |
FAQ
What kind of pan is best for this cake?
A 9-inch springform pan is highly recommended because it allows you to easily remove the sides of the cake without inverting the tender structure. If you do not have one, a standard 9-inch round cake pan lined with parchment paper on the bottom will also work well.
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb, but it is very important to thaw it completely first. Once thawed, gently press the rhubarb between paper towels to remove as much excess moisture as possible. If you skip this step, the cake batter will likely be too wet, resulting in a dense texture.
Why is my rhubarb sinking?
Rhubarb sinking is common. To minimize this, ensure your batter is thick enough (do not over-liquidize or overmix), and try the small tip of tossing the rhubarb pieces in about a tablespoon of flour before gently folding them into the batter. This coating helps them adhere to the batter structure during baking.
How do I ensure the cake is moist?
Moisture comes from proper creaming of the butter and sugar, using room temperature ingredients for better incorporation, and most importantly, avoiding overbaking. Check it a few minutes early using the skewer test.
Traditional Norwegian Rhubarb Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) springform pan or line a square baking dish.
- Prepare the batter: Cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing only until just combined. Do not overmix.
- Prepare the crumble: Combine the flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the cold cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
- Spread half of the batter evenly into the prepared pan. Sprinkle about two-thirds of the chopped rhubarb over the batter. Top with the remaining batter, then sprinkle the rest of the rhubarb on top.
- Evenly distribute the prepared crumble topping over the rhubarb layer. Bake for 45 to 50 minutes, or until a toothpick inserted into the center (avoiding rhubarb) comes out clean.
- Let the cake cool in the pan for 15 minutes before carefully releasing the sides. Cool completely on a wire rack before serving. Dust with powdered sugar if desired.