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Norwegian Rhubarb Cake

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Norwegian Rhubarb Cake (Rabarbrakake) is a simple, tender sponge cake studded with tart rhubarb pieces and lightly sweetened for balance—perfect with coffee or as a seasonal dessert during spring and summer.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups chopped fresh rhubarb
  • 1 tbsp sugar (for sprinkling on top)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square cake pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to the butter mixture alternately with milk, mixing until just combined.
  6. Fold in chopped rhubarb gently.
  7. Pour batter into the prepared pan and smooth the top.
  8. Sprinkle the top with 1 tbsp sugar for a sweet crust.
  9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

  • Use fresh rhubarb for best texture and flavor, or thawed frozen rhubarb (well-drained).
  • Sprinkle with cinnamon sugar for extra flavor.
  • Store leftovers in an airtight container for up to 3 days.
  • Try substituting part of the rhubarb with strawberries for a twist.

Nutrition

Find it online: https://ukfinda.com/norwegian-rhubarb-cake/