Description
A traditional Norwegian rhubarb cake with a soft buttery texture and a sweet cinnamon topping, perfect for spring baking.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups rhubarb, chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan
- Cream butter and sugar until light and fluffy
- Add eggs one at a time and mix well after each addition
- Add milk and mix until combined
- Whisk flour, baking powder, and salt in a separate bowl
- Gradually combine dry ingredients with wet mixture
- Fold in chopped rhubarb
- Pour batter into prepared pan and smooth the top
- Mix sugar and cinnamon and sprinkle evenly over batter
- Bake for 40 to 45 minutes until a toothpick comes out clean
- Let cake cool slightly before serving
Notes
- Do not overmix the batter to keep the cake soft
- Use fresh rhubarb for best flavor
- Cut rhubarb into small even pieces
- Serve with whipped cream or ice cream
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 70