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Description
Tart rhubarb meets sweet, buttery cake in this Scandinavian delight—perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
Scale
- 1 1/2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, toss rhubarb with 1/4 cup sugar and set aside.
- Cream butter and remaining sugar until fluffy. Beat in egg and vanilla.
- Whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture.
- Fold in rhubarb, then pour batter into the pan. Bake 40–45 minutes until golden.
Notes
- Serve with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Norwegian Rhubarb Cake, Scandinavian rhubarb cake, rhubarb dessert, Norwegian baking