Description
A tender, buttery Norwegian rhubarb cake with bright tart rhubarb pieces baked into a soft, comforting crumb, perfect for coffee breaks or springtime desserts.
Ingredients
Scale
- 1 and 1/2 cups all purpose flour
- 2 cups chopped rhubarb
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F and grease a 9 inch round cake pan.
- Cream together the softened butter and granulated sugar until fluffy. Beat in the eggs, milk, and vanilla extract.
- Prepare the cake pan by greasing well or lining with parchment.
- Whisk the flour, baking powder, salt, and cinnamon. Fold the dry mixture into the wet batter until just combined. Gently fold in most of the rhubarb.
- Pour the batter into the cake pan and sprinkle the remaining rhubarb on top. Bake for 40 to 45 minutes until golden and set.
- Cool the cake in the pan for 10 minutes before transferring to a rack.
- Slice and serve warm or at room temperature.
Notes
- Cut rhubarb into even pieces so they bake uniformly.
- If rhubarb is very tart, toss lightly with a teaspoon of sugar before adding.
- The cake tastes even better the next day as flavors blend.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 23g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg