Norwegian Rhubarb Cake: A Delicious & Easy Recipe

Norwegian Rhubarb Cake, a delightful and tangy treat, is about to become your new favorite spring dessert! Imagine sinking your teeth into a moist, buttery cake, studded with sweet and tart rhubarb, its vibrant pink hue peeking through a golden-brown crust. This isn’t just a cake; it’s a taste of Nordic sunshine, a comforting hug on a cool evening, and a guaranteed crowd-pleaser all rolled into one.

Rhubarb, though often treated like a fruit, is technically a vegetable, and it has a long and fascinating history in European cuisine. While its exact origins are debated, rhubarb gained popularity in Scandinavia and other parts of Europe in the 18th and 19th centuries. It quickly became a staple in desserts, offering a unique tartness that balanced beautifully with sweet flavors. This Norwegian Rhubarb Cake is a testament to that enduring love affair between rhubarb and baked goods.

What makes this cake so irresistible? It’s the perfect combination of textures and tastes. The cake itself is tender and rich, providing a comforting base for the star of the show: the rhubarb. Its tangy bite cuts through the sweetness, creating a flavor profile that’s both refreshing and satisfying. Plus, it’s incredibly easy to make! Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe straightforward and rewarding. Get ready to experience a slice of Norwegian happiness!

Ingredients:

• For the Cake:
• 225g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 300g (2 1/2 cups) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 120ml (1/2 cup) sour cream
• For the Rhubarb Topping:
• 500g (about 4 cups) fresh rhubarb, trimmed and cut into 1/2-inch pieces
• 75g (1/3 cup) granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• For the Crumble Topping:
• 100g (1/2 cup) cold unsalted butter, cut into small cubes
• 150g (3/4 cup) all-purpose flour
• 75g (1/3 cup) granulated sugar
• 50g (1/4 cup) rolled oats
• 1/4 teaspoon ground cinnamon

Preparing the Rhubarb Topping:

1. First, let’s get the rhubarb topping ready. In a medium bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon, and lemon juice.
2. Gently toss everything together until the rhubarb is evenly coated. This helps the rhubarb release some of its juices and creates a lovely, slightly thickened sauce as it bakes. Set this aside for now.

Making the Crumble Topping:

1. Now, for the crumble! This adds a delightful textural contrast to the soft cake and tart rhubarb. In a separate bowl, combine the cold, cubed butter, flour, sugar, rolled oats, and cinnamon.
2. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout – this is what creates that lovely crumble texture. Don’t overmix!
3. Place the crumble topping in the refrigerator while you prepare the cake batter. Keeping it cold helps prevent the butter from melting too quickly in the oven, ensuring a crispier crumble.

Preparing the Cake Batter:

1. Time to make the cake batter! Preheat your oven to 175°C (350°F). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking and makes it easy to remove after baking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. This step is crucial for creating a tender cake.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, resulting in a cake that rises properly.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. So, add about one-third of the dry ingredients, then half of the sour cream, then another third of the dry ingredients, the remaining sour cream, and finally the last third of the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
6. The batter will be thick. That’s perfectly normal!

Assembling and Baking the Cake:

1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Spoon the rhubarb topping evenly over the cake batter. Don’t worry if it seems like a lot of rhubarb – it will bake down beautifully.
3. Sprinkle the cold crumble topping evenly over the rhubarb. Make sure to cover the entire surface for a nice, even crumble.
4. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the crumble topping should be nicely browned.
5. If the crumble topping starts to brown too quickly, you can loosely tent the cake with aluminum foil for the last 15-20 minutes of baking.
6. Once the cake is done, remove it from the oven and let it cool in the pan for at least 30 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.

Serving Suggestions:

This Norwegian Rhubarb Cake is delicious served warm or at room temperature. It’s wonderful on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard. It’s also fantastic with a cup of coffee or tea. Enjoy!

Conclusion:

This Norwegian Rhubarb Cake isn’t just a dessert; it’s a slice of Scandinavian sunshine, a taste of tradition, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who appreciates simple elegance and the delightful tang of rhubarb. The moist, buttery cake, combined with the slightly tart rhubarb, creates a symphony of flavors that will have you reaching for a second piece before you even finish the first. It’s the kind of cake that evokes memories of cozy kitchens and shared moments, and I’m confident it will become a cherished recipe in your own home.

But what truly elevates this cake to “must-try” status is its versatility. While it’s absolutely divine served warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream, the possibilities are endless! For a more decadent treat, try drizzling it with a simple glaze made from powdered sugar and lemon juice. The citrusy brightness complements the rhubarb beautifully. Or, if you’re feeling adventurous, consider adding a sprinkle of chopped almonds or walnuts to the top of the cake before baking for a delightful textural contrast.

Serving Suggestions and Variations:

* Classic Comfort: Serve warm with whipped cream or vanilla ice cream.
* Citrus Zing: Drizzle with a lemon glaze.
* Nutty Delight: Add chopped almonds or walnuts before baking.
* Berry Boost: Incorporate a handful of fresh raspberries or strawberries alongside the rhubarb.
* Spiced Up: Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic twist.
* Coffee Companion: Perfect with a cup of strong coffee or tea.
* Brunch Star: A delightful addition to any brunch spread.

Don’t be intimidated by the simplicity of the recipe; the magic lies in the quality of the ingredients and the careful balance of flavors. Use fresh, vibrant rhubarb for the best results, and don’t be afraid to experiment with different variations to find your perfect combination. I’ve made this cake countless times, and each time it’s a little different, a little more special.

I’m so excited for you to try this Norwegian Rhubarb Cake! It’s a recipe that’s been passed down through generations, and I’m honored to share it with you. I truly believe that baking is an act of love, and this cake is a perfect way to show your loved ones how much you care.

So, preheat your oven, gather your ingredients, and get ready to create a little bit of magic in your kitchen. Once you’ve baked your own Norwegian Rhubarb Cake, I would absolutely love to hear about your experience! Share your photos, your variations, and your stories in the comments below. Did you add a special ingredient? Did you serve it with a unique topping? I’m eager to learn from your culinary adventures and see how you make this recipe your own. Happy baking! Let me know what you think!