Description
This Traditional Norwegian Rhubarb Cake features a tender crust and a deliciously tangy filling, perfect for dessert or a snack.
Ingredients
Scale
- 2 cups fresh rhubarb
- chopped
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter
- softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- Powdered sugar
- for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Fold in the chopped rhubarb gently until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar, if desired.
Notes
For a twist, consider adding a pinch of cinnamon or serving with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Traditional Norwegian Rhubarb Cake, Rhubarb Cake, Norwegian Dessert, Rhubarb Dessert