Description
This Norwegian Rhubarb Cake is a delightful Scandinavian dessert perfect for summer, combining the tartness of fresh rhubarb with a soft, buttery cake base. Lightly sweetened and topped with a cinnamon-sugar sprinkle, it’s best served warm with whipped cream or vanilla ice cream, with an optional twist of adding strawberries.
Ingredients
Scale
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 cups chopped fresh rhubarb
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer or whisk to cream the softened butter and 1 cup of granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients, stirring gently after each addition until just combined to avoid overmixing.
- Fold in Rhubarb: Carefully fold in about three-quarters of the chopped rhubarb, distributing it evenly throughout the batter.
- Assemble the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining rhubarb pieces over the surface evenly.
- Prepare Topping: Mix the 2 tablespoons of granulated sugar with the optional ground cinnamon, then sprinkle this mixture evenly over the top of the cake for a sweet and fragrant crust.
- Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before slicing. Serve slightly warm, optionally with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- This cake is delicious served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- You can substitute part of the rhubarb with strawberries to add a fruity twist to the flavor profile.
- Make sure not to overmix the batter to keep the cake tender and light.
- Use fresh rhubarb for the best tartness and texture in the cake.
