This Norwegian Rhubarb Cake recipe is wonderfully simple. It features jammy, tart rhubarb nestled into a soft and tender almond-scented cake, with a sprinkling of sliced almonds and cinnamon sugar for a lovely, delicate crunch.
Rhubarb Cake is a springtime tradition in Norway. Known as rabarbrakake, this is the kind of humble, rustic cake that is totally achievable on a weekday. Nothing complicated here. I only highly recommend enjoying a piece while the cake is still slightly warm from the oven, when the pockets of rhubarb are silky-jammy-fabulous and the thin sugared almond topping is at its crispity-crunchy best.
WHY THIS SIMPLE CAKE IS A MUST-MAKE DURING RHUBARB SEASON
Growing up on the farm in South Dakota, my mom’s rhubarb plants kept her humming in the kitchen all spring and summer long — from the easiest Rhubarb Sauce that makes my dad so happy, to my grandma’s Rhubarb Custard Pie. And my father in-law (100% Norwegian) and mother in-law (50% Norwegian, 50% Swedish), would break out in blissful smiles at the mere mention of rhubarb. So it’s recipes like this, so quick and easy, that make enjoying rhubarb all the more special for me and my family.
WHAT YOU CAN EXPECT:
- Tender, delicate texture. The cake is soft and moist, with a fine crumb. It nearly melts in your mouth.
- Jammy rhubarb pockets. As the cake bakes, the crunchy, fibrous rhubarb pieces soften into heavenly little jam-like bites throughout.
- Wonderful almond flavor. Almond extract pairs beautifully with rhubarb and gives the cake a lovely flavor and scent.
- Easy to make. This is a simple breakfast cake or snacking cake, ideal for everyday baking. Only easy-to-follow instructions, with easy-to-find ingredients.
WHAT YOU’LL NEED
Here’s a quick look at what goes into this Norwegian rhubarb cake. Scroll down to the printable recipe card for exact measurements.
For the Cake:
- Butter – Let this soften at room temperature so it mixes evenly into the batter.
- Sugar – Granulated sugar sweetens the cake, to balance the tartness of the rhubarb.
- Eggs – Take these out of the fridge with the butter and let them come to room temperature too.
- Flour – Regular all-purpose flour works perfectly.
- Baking powder – Gives the cake its lift.
- Salt – Most sweet baked goods benefit from at least a little bit of contrasting salt. I use Morton kosher salt in my baking.
- Milk – Use whole milk for a tender, moist crumb.
- Almond extract – I love baked goods that include almond. If you’re not super crazy about the flavor, you can use less or replace half of it with additional vanilla extract.
- Vanilla extract – Use pure vanilla extract, not imitation, for the best flavor.
For the Topping:
- Fresh rhubarb – Look for bright red or pink stalks for the prettiest cake. New to baking with rhubarb? Start here: Rhubarb 101.
- Sliced almonds – These add delicate crunch to the topping, plus a light nutty flavor.
- Sugar – Creates a lightly crisp, sparkly top.
- Cinnamon – Just a touch adds warmth without overpowering the rhubarb. If you like cardamom, add a pinch along with the cinnamon!
HOW TO MAKE NORWEGIAN RHUBARB CAKE
Here’s a step-by-step look at how this rustic rhubarb cake comes together.
- Prepare the pan. Preheat the oven to 350°F. Butter an 8-inch springform pan, line the bottom with parchment paper, and set aside.
- Cream the butter and sugar. Beat the butter and sugar together until light and fluffy.
- Add the eggs. Beat in the eggs one at a time, mixing just until incorporated after each addition.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate the flour and milk. With the mixer on low speed, add half the flour mixture, followed by half the milk. Repeat with the remaining flour mixture and milk.
- Add the extracts. Mix in the almond and vanilla extracts until the batter is smooth and creamy.
- Transfer to the pan. Spread the batter evenly in the prepared springform pan.
- Add the rhubarb. Scatter the chopped rhubarb evenly over the top, pressing it into the batter just slightly.
- Finish the topping. Sprinkle the sliced almonds over the rhubarb. Combine the sugar and cinnamon and sprinkle evenly over the cake.
- Bake. Bake for 50-60 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
- Cool and serve. Let the cake cool for 10 minutes before removing the outer ring of the springform pan. Let cool until just slightly warm, then serve.
BRENDA’S TIPS
- Use room temperature ingredients. Butter, eggs, and milk blend together more smoothly and create a better texture.
- Don’t overmix the batter. Mix just until combined to keep the crumb tender.
- Watch closely near the end of baking. A few extra minutes can make the difference between perfectly tender and slightly dry. Keep checking with a toothpick, until it comes out clean.
- Serve slightly warm. This is when the cake truly shines. The rhubarb is soft and jammy, and the almond and cinnamon sugar topping still has a delicate crunch.
How to Serve
Enjoy this cake with hot coffee or tea for breakfast or brunch. Or serve it for dessert, any time of day.
I sometimes add a light dusting of powdered sugar over the top, right before I cut individual pieces.
And if I’m serving this as dessert, I like to add dollops of homemade whipped cream or scoops of vanilla ice cream.
HOW TO STORE
- Room temperature: Store on the counter at cool room temperature, on a covered cake plate or container, for up to 2 days.
- Refrigerator: Store covered or in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
MORE RHUBARB RECIPES
Norwegian Rhubarb Cake
Yield: 12 servings
This simple cake is tender and delicate, with pockets of jammy rhubarb and a sprinkling of sliced almonds and cinnamon sugar on top that adds a thin layer of delightful crunch!
Print
Ingredients
Cake
- 10½ tablespoons unsalted butter, at softened room temperature, divided
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 teaspoons pure almond extract (use less if you're not super crazy about almond flavoring)
- 1 teaspoon pure vanilla extract
Topping
- 1½ cups chopped (½" pieces) fresh rhubarb (use red/bright pink stalks for the prettiest cake)
- 2 tablespoons sliced almonds
- 2 tablespoons granulated sugar
- 1/16 teaspoon cinnamon (just fill an ⅛-teaspoon measure halfway)
Instructions
Cake
- Preheat oven to 350°F. Butter the insider perimeter of an 8" springform pan with ½ tablespoon of the butter. Line bottom of pan with a round of parchment paper. Set aside.
- With a stand mixer or electric mixer, cream remaining 10 tablespoons of butter and sugar on medium speed. Scrape down bowl. Beat again for 30 seconds, until lighter and fluffy. Scrape down bowl.
- Add eggs one at a time, beating on medium-low/medium speed to just incorporate each one. Scrape down bowl.
- In a small bowl, whisk flour, baking powder, and salt.
- With mixer on low, add half of the dry flour mixture, to just incorporate. Alternate with half of the milk, followed by remaining flour mixture, and remaining milk, mixing to just incorporate each addition. Scrape down bowl.
- Add almond and vanilla extracts. Mix on medium/medium-low to incorporate. If it looks a little lumpy, increase mixer speed just a bit and beat only a few seconds to bring it altogether, with a fully combined and creamy appearance. Do not overmix. Transfer batter to prepared pan and spread into an even layer.
Topping
- Scatter chopped rhubarb evenly over top of batter. For the prettiest appearance, arrange rhubarb so the red/pink outside surfaces are facing mostly upward. Press rhubarb into batter slightly.
- Sprinkle with almond slices. Then combine sugar and cinnamon, and sprinkle the entire mixture evenly over the top.
- Bake 50-60 minutes, until center is set and a toothpick inserted in the very center comes out just clean. Watch cake closely at the end, testing every 1-2 minutes with a toothpick. Do not overbake.
- Let cake cool on a wire rack for 10 minutes, then remove the outer pan ring. Let cool until just slightly warm, then serve.
Notes
I’ve also made this cake using a 9″ springform pan, which gives you a shorter, wider cake. Bake for 35-45 minutes, until center is set and a toothpick inserted in the very center comes out just clean.
If desired, dust the cake with a little powdered sugar right before slicing it.
Recipe adapted just a bit from the lovely North Wild Kitchen.
Nutrition Information:
Calories: 235kcal Carbohydrates: 28g Protein: 4g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 59mg Sodium: 246mg Potassium: 104mg Fiber: 1g Sugar: 15g Vitamin A: 384IU Vitamin C: 1mg Calcium: 70mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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