Can I use frozen rhubarb for Norwegian Rhubarb Cake?

Yes, you can use frozen rhubarb when making Norwegian Rhubarb Cake. Make sure to thaw it completely and drain any excess liquid before adding it to the batter. This prevents the cake from becoming too moist or soggy.

How do I know when Norwegian Rhubarb Cake is fully baked?

Norwegian Rhubarb Cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few dry crumbs. The edges should also slightly pull away from the sides of the pan.

Can I make Norwegian Rhubarb Cake ahead of time?

Absolutely. Norwegian Rhubarb Cake can be baked a day in advance and stored in an airtight container. The flavors often deepen overnight, making it even more delicious the next day. You can gently reheat slices before serving if desired.

What can I serve with Norwegian Rhubarb Cake?

Norwegian Rhubarb Cake pairs well with whipped cream, vanilla ice cream, or custard. For a lighter option, serve it with a dusting of icing sugar and a cup of tea or coffee. These pairings enhance the cake’s sweet and tart flavor profile.

Norwegian Rhubarb Cake Easy Recipe

Name: Norwegian Rhubarb Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Norwegian
Ingredients: 1 1/2 cups (210g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup (150g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 2 large eggs; 1/2 cup (120ml) whole milk; 2 cups (250g) fresh rhubarb, cut into 1/2-inch pieces; 2 tablespoons granulated sugar (for topping); 2 tablespoons flaked almonds; 2 tablespoons icing sugar (for dusting)

Description

Norwegian Rhubarb Cake is a soft, buttery cake topped with tart fresh rhubarb, a sprinkle of sugar, and crunchy almonds. This easy Scandinavian-inspired dessert offers a perfect balance of sweet and tangy flavors, ideal for spring and summer baking.

Ingredients

Scale

1 1/2 cups (210g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (150g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1/2 cup (120ml) whole milk
2 cups (250g) fresh rhubarb, cut into 1/2-inch pieces
2 tablespoons granulated sugar (for topping)
2 tablespoons flaked almonds
2 tablespoons icing sugar (for dusting)

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Instructions

Preheat the oven to 350°F (180°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
Cream the butter and sugar together in a bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined.
Spread the batter evenly into the prepared pan.
Arrange the rhubarb pieces evenly over the top, pressing them slightly into the batter.
Sprinkle with the remaining sugar and flaked almonds.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a rack. Dust with icing sugar before serving.

Notes

Use fresh, tender rhubarb for the best flavor and texture.
If using frozen rhubarb, thaw and drain thoroughly before use.
Avoid overmixing the batter to keep the cake light and fluffy.
You can add 1 teaspoon vanilla extract for extra flavor if desired.
Serve warm with whipped cream or vanilla ice cream for a richer dessert.
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Norwegian

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 75 mg