Description
This classic Norwegian Rhubarb Cake is a delightful Scandinavian dessert perfect for summer. It features a tender buttery cake base studded with fresh rhubarb pieces and topped with a cinnamon-sugar sprinkle for a perfect balance of tart and sweet flavors. Serve it slightly warm with whipped cream or vanilla ice cream for an irresistible treat.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan to ensure the cake doesn’t stick after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Rhubarb: Fold about three-quarters of the chopped rhubarb into the batter. This distributes the tart fruit throughout the cake.
- Fill Pan and Add Topping Rhubarb: Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the remaining rhubarb evenly over the top of the batter.
- Sprinkle Sugar and Cinnamon: Mix the 2 tablespoons of granulated sugar with ground cinnamon, if using, and sprinkle this mixture evenly over the top of the cake to create a sweet and lightly spiced crust.
- Bake the Cake: Bake in the preheated oven 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: Allow the cake to cool completely in the pan before slicing. Serve slightly warm with whipped cream or vanilla ice cream if desired.
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 for a twist, adding a sweet and fruity variation.
