Norwegian Rhubarb Cake: 7 Irresistible Reasons to Bake Now

There’s something truly magical about Scandinavian desserts. They often strike a perfect balance between sweet and tart, creating a delightful experience for your taste buds. One such gem is the Norwegian Rhubarb Cake, a dish that beautifully showcases the unique flavor of rhubarb. This cake combines the tartness of fresh rhubarb with a sweet, buttery cake that melts in your mouth. It’s a dessert that feels both comforting and refreshing, making it perfect for any occasion.

As I bake this cake, I can’t help but reminisce about the first time I tasted it at a friend’s summer gathering. The moment I took a bite, I was hooked! The way the tart rhubarb cuts through the sweetness of the cake is simply divine. Whether you enjoy it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this Scandinavian rhubarb cake is sure to impress. Join me as we dive into this delightful recipe that brings a taste of Norway right into your kitchen!

Ingredients List

• 1 1/2 cups fresh rhubarb, chopped into small pieces
• 1 cup granulated sugar, divided
• 1/2 cup unsalted butter, softened to room temperature
• 1 large egg, at room temperature
• 1 tsp vanilla extract, for added flavor
• 1 1/2 cups all-purpose flour, sifted
• 1 1/2 tsp baking powder, to help the cake rise
• 1/4 tsp salt, to enhance the flavors
• 1/2 cup milk, at room temperature for a smooth batter

How to Prepare Norwegian Rhubarb Cake

Preheat and Prepare the Pan

First things first, preheating your oven is crucial. Set it to 350°F (175°C) so it’s hot and ready when your batter is mixed. While the oven warms up, grab a 9-inch round cake pan and grease it well. This step ensures your cake releases easily after baking. I like to use a bit of butter or cooking spray for this. Trust me, you don’t want to lose any of that delicious cake to the pan!

Prepare the Rhubarb

Next, let’s get that rhubarb ready. In a bowl, toss the chopped rhubarb with 1/4 cup of the granulated sugar. This step is essential because it draws out the moisture from the rhubarb, making it sweeter and more flavorful. Plus, it helps to soften the rhubarb, allowing it to blend beautifully into the cake. Set this mixture aside while you work on the batter.

Make the Cake Batter

Now, it’s time to create the cake batter. In a large mixing bowl, cream together the softened butter and the remaining sugar until it’s light and fluffy. This usually takes about 3-5 minutes. Then, beat in the egg and vanilla extract until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; overmixing can lead to a dense cake, and we want it light and airy!

Combine and Bake

Finally, gently fold in the prepared rhubarb until evenly distributed throughout the batter. Pour the mixture into your greased cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire rack. This cake is best enjoyed warm, but it’s also delightful at room temperature!

Why You’ll Love This Recipe

• Quick Preparation: With just 15 minutes of prep time, you can whip up this delicious dessert in no time.
• Delightful Flavor: The combination of tart rhubarb and sweet cake creates a flavor explosion that will leave you wanting more.
• Versatile Serving Options: Enjoy it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream—either way, it’s a treat!
• Perfect for Any Occasion: Whether it’s a family gathering or a casual get-together, this cake is sure to impress your guests.
• Easy to Store: Leftovers can be kept in an airtight container, making it a great make-ahead dessert.

Tips for Success

To ensure your Norwegian Rhubarb Cake turns out perfectly, here are some handy tips I’ve gathered over the years:

• Use Fresh Rhubarb: Fresh rhubarb makes a world of difference. Look for firm, vibrant stalks without any blemishes. If you can, pick it from your garden or a local farmer’s market!
• Room Temperature Ingredients: Make sure your butter, egg, and milk are at room temperature. This helps create a smooth batter and ensures even baking.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake, and we want it light and fluffy!
• Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
• Let It Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.

With these tips, you’ll be well on your way to baking a delicious Scandinavian rhubarb cake that will impress everyone!

Nutritional Information

When indulging in a slice of Norwegian Rhubarb Cake, it’s good to know what you’re enjoying. Here’s a breakdown of the estimated nutritional values per serving:

• Calories: 250
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 15g
• Protein: 3g

These values are estimates and can vary based on ingredient brands and specific measurements. Enjoy this delightful rhubarb dessert knowing it’s a treat worth savoring!

FAQ Section

Can I use frozen rhubarb?

Absolutely! You can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess moisture before tossing it with sugar. This will help maintain the right texture and sweetness in your Norwegian Rhubarb Cake.

What can I serve with Norwegian Rhubarb Cake?

This cake pairs wonderfully with a variety of toppings. I love serving it warm with a scoop of vanilla ice cream or a generous dollop of whipped cream. You can also sprinkle some powdered sugar on top for an extra touch of sweetness. Fresh berries make a lovely addition too!

How should I store leftovers?

To keep your Norwegian Rhubarb Cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving for the best flavor and texture.

Can I make this cake gluten-free?

Yes, you can easily make this cake gluten-free! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add a teaspoon of it to help with the cake’s structure. This way, you can enjoy a delicious Scandinavian rhubarb cake without the gluten!

How long does the cake last?

Your Norwegian Rhubarb Cake will last about three days at room temperature and up to a week in the fridge. If you want to keep it longer, consider freezing it. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag. They can last up to three months in the freezer, making it a great make-ahead dessert!

Serving Suggestions

When it comes to enjoying your Norwegian Rhubarb Cake, the possibilities are endless! I love to serve it warm, topped with a generous scoop of vanilla ice cream. The creaminess of the ice cream perfectly balances the tartness of the rhubarb, creating a delightful contrast.

If you prefer something lighter, a dollop of freshly whipped cream adds a lovely touch. You can even sprinkle some toasted almonds or walnuts on top for a bit of crunch. For a refreshing twist, consider pairing the cake with a side of fresh berries, like strawberries or raspberries, which complement the flavors beautifully.

To drink, a cup of strong coffee or a light herbal tea works wonders, enhancing the cake’s flavors. Whether it’s a casual afternoon treat or a special dessert for guests, these serving suggestions will elevate your Norwegian Rhubarb Cake experience!

strawberries or raspberries

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