Description
This Norwegian rhubarb cake recipe features a moist, buttery cake base with the tangy flavor of fresh rhubarb, creating a perfectly balanced dessert. It’s a simple yet comforting treat, ideal for any occasion and best enjoyed with coffee or tea.
Ingredients
- 3 cups rhubarb, chopped
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ cups sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, approximately 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually fold in the dry ingredients into the wet mixture, alternating with the sour cream until everything is well combined.
- Gently fold the chopped rhubarb into the batter. The batter will be thick.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake is golden brown.
- Allow the Norwegian rhubarb cake to cool before slicing into squares.
Notes
- This cake is best enjoyed fresh.
- Ensure rhubarb is chopped into uniform pieces for even baking.
- The cake can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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