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Norwegian Rhubarb Cake

Deliciously Moist Norwegian Rhubarb Cake For Spring Gatherings

This Deliciously Moist Norwegian Rhubarb Cake showcases fresh rhubarb's tartness, offering a comforting dessert perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Norwegian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 grams butter (sweet) softened
  • 3 units eggs room temperature
  • 8 fluid oz sugar (white) adjust according to taste
  • 5 tablespoons sugar (white) for macerating rhubarb
  • 6 fluid oz crème fraîche
  • 1 tsp pure vanilla extract opt for pure extract
  • 1 tsp baking powder check for freshness
  • 1/4 tsp baking soda balances acidity
  • 1/4 tsp salt enhances overall flavor
  • rhubarb stalks fresh, cut into 1-inch pieces
  • flour (all-purpose) substitute with whole wheat for nuttier flavor
Optional Topping
  • 1 tsp raspberry or strawberry syrup for added sweetness

Equipment

  • Mixing bowls
  • Whisk
  • measuring cups
  • Baking pan
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Prepare your eggs, crème fraîche, and butter at room temperature. Preheat your oven to 350°F (180°C) and gather necessary equipment.
  2. Wash the rhubarb stalks and cut them into 1-inch pieces. Simmer in a saucepan with sugar and water for 5–10 minutes or macerate in sugar for a few hours.
  3. Line baking pans with parchment paper and apply a light layer of butter to prevent sticking.
  4. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
  5. Mash softened butter and gradually mix in sugar until fluffy. Add eggs one by one, then mix in dry ingredients and crème fraîche until just combined.
  6. Fold in prepared rhubarb and pour batter into the baking pan. Smooth out the top with a spatula.
  7. Bake for approximately 40 minutes or until a skewer comes out clean and the top is golden brown.
  8. Cool the cake in the pan for 10–15 minutes before inverting onto a plate to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Macerate rhubarb night before for best flavor. Always check ingredient temperature for smooth batter. Avoid overcooking rhubarb.

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