Old-Fashioned Norwegian Rhubarb Cake
A deliciously tender and tart cake that combines rhubarb with a rich, buttery batter, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups chopped rhubarb Fresh or frozen, thawed and drained
- 1 cup all-purpose flour Substitute gluten-free flour if needed
- 1 cup granulated sugar
- ½ cup unsalted butter, softened Can substitute with coconut oil
- 2 large eggs Can substitute with flax eggs for vegan version
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk Can substitute with almond milk
Instructions
Preparation
- Start by gathering all the ingredients together.
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. If freezing, wrap tightly and place in a freezer bag for up to 3 months.