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Authentic Norwegian Rhubarb Cake Recipe!

Norwegian Rhubarb Cake Recipe

A soft and simple Norwegian rhubarb cake with a buttery crumb and tangy rhubarb in every bite—perfectly sweet, slightly tart, and ready in under an hour with everyday ingredients.
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Course: Dessert, Snack
Cuisine: Norwegian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 385kcal
Author: Jacob Allen
Servings: 6

Equipment

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.
    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 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.
    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.
    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.
    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.
    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.
    Slice and Serve: Authentic Norwegian Rhubarb Cake Recipe!

Nutrition

Calories: 385kcal | Carbohydrates: 39g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 384mg | Fiber: 1g | Sugar: 26g