Old-Fashioned Norwegian Rhubarb Cake

Old-Fashioned Norwegian Rhubarb Cake is a simple, rustic dessert that brings together the tartness of fresh rhubarb with a sweet, tender crumb. I love how this cake highlights the natural flavor of rhubarb without needing any fancy ingredients or steps. It’s a nostalgic treat that reminds me of traditional Scandinavian baking—humble, homey, and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of sweet and tart, and it’s so easy to make with basic pantry ingredients. The rhubarb softens as it bakes, creating juicy pockets of flavor throughout the moist cake. It’s great for breakfast, dessert, or even an afternoon coffee break. I also appreciate how it lets the rhubarb shine, without overpowering it with extras.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Whole milk or buttermilk

• Vanilla extract

• Optional: cinnamon sugar or coarse sugar for topping

Directions

1. I preheat the oven to 350°F and grease a 9-inch round or square baking dish.

2. In a small bowl, I whisk together flour, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by the vanilla extract.

5. I add the flour mixture in batches, alternating with milk, and mix until just combined.

6. I gently fold in the chopped rhubarb, making sure it’s evenly distributed.

7. I pour the batter into the prepared pan and smooth the top.

8. If I want a little extra crunch and sweetness, I sprinkle the top with cinnamon sugar or coarse sugar.

9. I bake the cake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

10. I let it cool in the pan for a bit before slicing and serving warm or at room temperature.

Servings and timing

This cake serves about 8–10 people. It takes around 15 minutes to prep and about 45 minutes to bake, so I can have it ready in about an hour total.

Variations

Sometimes I add a touch of cinnamon or cardamom to the batter for a warm spice note. I’ve also tried it with half rhubarb and half strawberries for a slightly sweeter version. If I want a more decadent dessert, I serve it with whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I store leftovers covered at room temperature for 1–2 days or in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for about 15–20 seconds or in a low oven until gently warmed. It also tastes great cold or at room temperature.

FAQs

Can I use frozen rhubarb?

Yes, I can use frozen rhubarb—no need to thaw it first. I just toss it with a little flour before folding it into the batter to absorb excess moisture.

Why does my rhubarb sink?

That happens if the batter is too thin or the rhubarb pieces are too large. I chop the rhubarb finely and make sure the batter has the right thickness.

Is this cake very tart?

It’s balanced. The rhubarb adds a gentle tang, but the sweetness of the cake evens it out nicely.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. I just make sure not to overmix the batter.

What kind of pan should I use?

I usually go with a 9-inch round or square pan, but it also works well in a springform pan for easier removal.

Conclusion

Old-Fashioned Norwegian Rhubarb Cake is one of those timeless recipes that’s simple, satisfying, and full of character. I love how it celebrates the unique flavor of rhubarb with just the right amount of sweetness and texture. Whether I’m baking for guests or just want a comforting slice for myself, this cake always delivers that cozy, homemade feel.