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Old-Fashioned Norwegian Rhubarb Cake

A delightful cake featuring rhubarb's unique sweet-and-sour flavor, perfect for family gatherings and spring picnics.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Baked Goods, Norwegian
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups rhubarb, diced Use fresh rhubarb for best flavor and texture.
  • 1 ½ cups granulated sugar Adjust amount based on the tartness of the rhubarb.
  • 1 ½ cups all-purpose flour Standard flour for cake.
  • 1 cup milk Whole milk preferred for richness.
  • ½ cup unsalted butter, melted Can substitute with oil if needed.
  • 2 large eggs Room temperature for better mixing.
  • 1 teaspoon vanilla extract Pure vanilla enhances the flavor.
  • 1 teaspoon baking powder Helps the cake rise.
  • ½ teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan with butter or cooking spray.
  3. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk until well blended.
  4. In another bowl, mix the sugar and melted butter until creamy. Add the eggs and vanilla, blending until fully incorporated. Gradually mix in the milk.
  5. Slowly add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Gently fold in the diced rhubarb evenly throughout the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
  4. Once cooled, slice into squares and enjoy!

Notes

Serve with freshly whipped cream or vanilla ice cream. Pairs beautifully with tea or coffee.