Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Old-Fashioned Norwegian Rhubarb Cake

Old-Fashioned Norwegian Rhubarb Cake

Old-Fashioned Norwegian Rhubarb Cake is a delightful dessert that combines the tartness of fresh rhubarb with a tender, buttery cake and a sweet crumb topping. This classic recipe is perfect for spring and summer gatherings, offering a taste of Norway that will impress your family and friends. It’s easy to make, requires simple ingredients, and can be enjoyed warm or at room temperature. Whether served with vanilla ice cream or paired with coffee, this cake brings comfort and joy to any occasion.

  • Total Time: 55 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 cups fresh rhubarb, chopped
  • 1/2 cup granulated sugar (for topping)
  • 1/2 tsp ground cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
  3. Reserve some crumb mixture for topping. Add milk to the remaining mixture and stir until just combined.
  4. Spread batter into the prepared dish and arrange chopped rhubarb on top.
  5. Mix reserved crumb with sugar and cinnamon; sprinkle over rhubarb.
  6. Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
  7. Allow to cool slightly before serving.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 320
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Use fresh rhubarb for the best flavor; frozen can be used but may alter texture. Don’t overmix the batter to keep the cake tender. Experiment by adding nuts or swapping fruits for different flavors.