Norwegian Rhubarb Cake, known for its simplicity and rustic charm, has found its way into kitchens far beyond Scandinavia especially when rhubarb season rolls around. This is the kind of cake your grandmother might have made: no fuss, just pure comfort, lightly sweet with a tangy bite from fresh rhubarb.
What makes it truly special is how surprisingly light and balanced it is delicious enough to stand alone, yet humble enough to welcome a swirl of Stirred Custard or a steaming mug of Mexican Coffee on the side.
I first baked this during a cool spring afternoon when I stumbled upon some rhubarb at the market not the prettiest bunch, but vibrant and calling out for cake. The buttery base comes together with pantry staples like eggs, flour, and milk, letting the rhubarb shine without overwhelming sweetness.
That’s the beauty of it it’s easy to make, forgiving to bake, and naturally lighter than many other desserts, making it a go-to for those wanting something cozy but not too heavy. Rhubarb itself is low in calories and packed with fiber, making this a guilt-free indulgence (just 26 calories per 100g!).
Bake it once, and it might just become your seasonal staple too.
Let me know how it turns out or if you added your own twist!
What Makes This Norwegian Rhubarb Cake a Keeper!
This cake has earned a permanent spot in my recipe collection, and here’s why I think it’ll win you over too:
- Naturally Sweet-Tart and Not Overwhelming: I love how the rhubarb softens into little sweet-tart pockets throughout the cake. It’s perfect if you prefer your desserts gently sweet rather than sugar-heavy.
- Quick, Comforting, and Low-Stress: This has become my go-to when I’m craving something cozy but don’t want to spend hours in the kitchen. It’s warm, nostalgic, and comes together in under an hour.
- Pantry-Friendly and Budget-Smart: With basic ingredients like flour, sugar, eggs, and butter, this cake is easy on the wallet. I’ve even tried it with whole wheat flour, and it worked beautifully.
- Pairs Like a Dream with Mexican Coffee: The cinnamon spice in Mexican Coffee complements the tang of the rhubarb so well it’s my favorite combo for a slow weekend treat.
- Lighter Yet Satisfying: It satisfies my sweet tooth without being overly rich or heavy, which is perfect for days when I want something indulgent but still light.
Norwegian Rhubarb Cake Recipe
Equipment
- Hand whisk or electric mixer
- 8-inch square or round baking pan
- Rubber spatula
- Oven
- Knife and cutting board (for rhubarb)
Ingredients
- 1/4 cup 1/2 stick unsalted butter
- 1/3 cup milk
- 2 eggs
- 1 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large stalk rhubarb chopped
- Powdered sugar or whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease your baking pan.
- In a small saucepan, melt the butter with milk and set aside to cool slightly.
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Sift in the flour, baking powder, and salt, and gently fold into the egg mixture.
- Slowly pour in the butter-milk mixture and stir until just combined.
- Fold in the chopped rhubarb evenly.
- Pour the batter into the greased pan and smooth the top.
- Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
- Slice and Serve.
Nutrition
Time For Tips!
- Toss the rhubarb in a little sugar before folding it in: This softens the tartness just enough without making the cake overly sweet and helps prevent the fruit from sinking to the bottom.
- Let the eggs come to room temperature before mixing: Cold eggs can make the batter lumpy and less airy. Room temp eggs whip up fluffier and create a better texture.
- Don’t overmix once you add the flour: You want a tender crumb, not a chewy one. Mix just until you stop seeing dry streaks no more.
- Use a metal pan instead of glass if possible: Metal pans bake more evenly and give a slightly crisper edge, which pairs beautifully with the soft interior.
- Try adding a pinch of cardamom or vanilla powder: This subtle Nordic touch deepens the flavor without overshadowing the rhubarb it’s a quiet upgrade that makes a big difference.
- Cool the cake in the pan for at least 10–15 minutes: It helps set the structure before slicing and prevents it from crumbling while still warm.
Quick Questions?
Q. Can I use frozen rhubarb instead of fresh?
Ans: Yes! Just thaw and drain it well before using excess moisture can make the cake soggy.
Q. Can I make this cake ahead of time?
Ans: Absolutely. It stays moist for 2–3 days at room temperature. Just cover it well or store in an airtight container.
Q. Can I substitute other fruits?
Ans: You can! Try tart fruits like gooseberries or chopped apples, but avoid overly juicy ones unless drained well.
Q. How do I store leftovers?
Ans: Keep it covered at room temp for up to 3 days or refrigerate for longer freshness. It also freezes well for up to a month.
Can I make it gluten-free?
Ans: Yes with a good 1:1 gluten-free flour blend. It may be slightly more delicate, so handle gently.
Q. Do I need to peel rhubarb?
Ans: No need! Just trim the ends and chop. The skin adds color and softens perfectly while baking.
