Norwegian Rhubarb Cake

Norwegian Rhubarb Cake is a simple, rustic dessert that celebrates the tart and vibrant flavor of fresh rhubarb. Traditionally enjoyed in Scandinavian kitchens during spring and early summer, this moist and tender cake is subtly sweet with a bright rhubarb tang. It’s perfect with a cup of coffee or tea, and makes a wonderful seasonal treat for brunch, dessert, or an afternoon snack.

Why You’ll Love This Recipe

• A delicious way to use fresh, seasonal rhubarb
• Light, moist crumb with a golden crust
• Subtly sweet with a tart bite from the rhubarb
• Easy to make with basic pantry ingredients
• No fancy equipment or techniques required
• Great for breakfast, snack, or dessert
• Freezes well for future enjoyment
• Can be adapted to use other fruits
• A taste of traditional Scandinavian baking
• Pairs perfectly with whipped cream or vanilla ice cream

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter (softened)
• Eggs
• Whole milk or buttermilk
• Vanilla extract
• Optional: cinnamon or cardamom for added flavor
• Optional: coarse sugar for topping

directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla.
5. Add the flour mixture in batches, alternating with the milk, mixing until just combined.
6. Gently fold in most of the chopped rhubarb, reserving a handful for the top.
7. Pour batter into the prepared pan and spread evenly.
8. Scatter the remaining rhubarb on top and sprinkle with coarse sugar and optional cinnamon or cardamom.
9. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool slightly before serving. Serve warm or at room temperature.

Servings and timing

This recipe makes 8–10 servings. Prep time is around 15 minutes, and bake time is 40–50 minutes, for a total of about 1 hour.

Variations

• Add chopped strawberries or apples along with the rhubarb
• Use buttermilk for a tangier flavor and extra moistness
• Sprinkle sliced almonds or chopped nuts on top
• Add orange or lemon zest to the batter for citrus brightness
• Try a streusel topping for a crumbly texture
• Replace half the flour with almond flour for a nutty twist
• Add a dash of cardamom or nutmeg for warmth
• Make mini cakes or muffins using the same batter
• Serve with a dollop of sour cream or crème fraîche
• Drizzle with a simple vanilla glaze after baking

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual slices for about 20 seconds or warm in a 300°F oven for 10 minutes. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before using to prevent sogginess.

What kind of pan should I use?

A 9-inch round or square cake pan works well, or use a springform pan for easy release.

Do I need to peel the rhubarb?

No, just trim the ends and chop. The skin softens during baking.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Is this cake very sweet?

It’s mildly sweet, which balances the tartness of the rhubarb. You can adjust the sugar to taste.

Can I make it dairy-free?

Yes, use plant-based milk and dairy-free butter alternatives.

What should I serve with it?

It’s lovely on its own or served with whipped cream, ice cream, or a dusting of powdered sugar.

How do I prevent a soggy bottom?

Don’t overmix the batter, and use fresh or well-drained rhubarb. A lightly floured pan also helps.

Can I use other fruits?

Yes, apples, strawberries, raspberries, or plums pair well with or in place of rhubarb.

Why is it called Norwegian?

This style of rhubarb cake is popular in Norwegian and other Scandinavian kitchens, known for their love of simple, fruit-forward bakes.

Conclusion

Norwegian Rhubarb Cake is a beautiful way to showcase the tart flavor of rhubarb in a soft, tender cake. With its rustic charm and simple preparation, it’s an ideal seasonal dessert that highlights the best of Nordic baking traditions. Whether served warm with a scoop of ice cream or packed in a lunchbox for a midday treat, this cake brings comfort and joy in every slice.

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