I love a good old fashioned cake that feels like home. Traditional Norwegian Rhubarb Cake with a Tender Crust is just that: tart, soft, and easy to make. I often turn to this cake when I want something that smells like spring and brings people to the table.
My dad James taught me to cut rhubarb just so, and my sister Jennifer loves the crust. Mom Eva always dusted the top with sugar and smiled.
What You’ll Need
- 2 cups fresh rhubarb, chopped
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Powdered sugar, for dusting (optional)
My Trusted Kitchen Tools
I keep a small set of tools that I use for this cake. I use a 9-inch round cake pan that gives the cake a nice shape. A medium bowl and a large bowl work well when I mix dry and wet parts. I like a hand mixer for creaming butter and sugar, but you can use a whisk and some elbow power. A rubber spatula helps me fold in the rhubarb with care. I also use a wire rack to cool the cake so the crust stays crisp. If you want to try a different dessert right after, I often pair this cake with a rich treat like my apple cake with cream cheese frosting for a party with many sweet choices.
Bringing It All Together
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Sift together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Beat in the eggs one at a time and stir in the vanilla.
- Add the dry mix in parts, alternating with milk, until the batter is smooth.
- Gently fold the chopped rhubarb into the batter.
- Pour the batter into the pan and smooth the top.
- Bake for 30 to 35 minutes until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Dust the cake with powdered sugar if you like.
Making It Your Own (Swaps & Ideas)
I like to keep this cake simple, but it welcomes small swaps. Swap half the sugar for brown sugar for a deeper taste. Stir in a teaspoon of lemon zest to brighten the cake if you like more tang. You can fold in a handful of chopped strawberries with the rhubarb for a classic pair. For a nutty twist, fold in a quarter cup of ground almonds and cut the flour by that amount. If you need a dairy-free version, use a plant milk and a vegan butter. For a denser crust, use a touch less milk. I do not change the baking time much when I make small swaps, so I watch the cake in the last five minutes.
How We Love to Serve It
We serve this cake warm or at room temperature. I like to slice it and serve a thin sliver with a spoon of plain yogurt or a scoop of vanilla ice cream. For a tea table, I dust the top with a light coating of powdered sugar and place the cake on a simple plate so the rhubarb color shows. At holiday meals I sometimes cut small squares and plate them with a little drizzle of honey. If you host a brunch, this cake sits well next to a savory tart or quiche. It pairs nicely with dense pies too, like a rich peanut butter pie with Oreo crust when you want a mix of light and rich sweets at the same table.
A Few Tips For Success
I have a few tips that keep this cake tender and true. Always cut the rhubarb into even pieces so each bite cooks the same. Use room temperature eggs and softened butter so the batter mixes smooth and light. Do not overmix once you add the flour or the cake can be tough. If your oven runs hot, check the cake five minutes early. Let the cake cool well before you dust it with sugar. For the cleanest slice, chill the cake for 20 minutes before cutting. If you like to brunch with friends, try serving this cake beside savory dishes like my baked feta eggs with tomatoes and spinach, which balances the sweet and tart flavors. I always keep a toothpick nearby to test doneness and trust what it tells me.
Saving Some For Later
This cake stores well. I wrap cooled slices in plastic wrap and place them in an airtight box in the fridge for up to four days. I also freeze slices in a freezer bag for up to three months. Thaw in the fridge overnight or on the counter for a few hours. Warm a slice in the oven at 300°F for 8 to 10 minutes to bring back the crust crisp. You can dust with powdered sugar after warming to refresh the look.
From My Kitchen to Yours
I make this cake when I want a simple, honest dessert that tastes like spring. I hope it gives you the same warm feeling it gives my family. I love to hear how you change it or the small steps that make it yours.
Your Questions, Answered
[FAQ Question 1 including the recipe name]
Yes, I find Traditional Norwegian Rhubarb Cake with a Tender Crust keeps well in the fridge for about four days if you wrap it tightly.
[FAQ Question 2 including the recipe name]
I do not recommend using frozen rhubarb without thawing, as it releases water that can make the cake wet, but you can use it if you drain and pat it dry first.
[FAQ Question 3 including the recipe name]
You can make small changes like adding lemon zest or a few berries, but keep the main wet and dry amounts close to the recipe so the texture stays right.
Print
Traditional Norwegian Rhubarb Cake with a Tender Crust
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tart and tender rhubarb cake that brings a taste of spring to your table.
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Sift together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Beat in the eggs one at a time and stir in the vanilla.
- Add the dry mix in parts, alternating with milk, until the batter is smooth.
- Gently fold the chopped rhubarb into the batter.
- Pour the batter into the pan and smooth the top.
- Bake for 30 to 35 minutes until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Dust the cake with powdered sugar if you like.
Notes
Store cooled slices in the fridge for up to four days or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: rhubarb cake, Norwegian dessert, spring dessert, homemade cake