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Norwegian Rhubarb Cake

Norwegian Rhubarb Cake: A Cozy Springtime Treat

Norwegian Rhubarb Cake combines sweet and tangy flavors in a cozy dessert perfect for springtime gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Scandinavian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ½ cup Unsalted Butter if using salted butter, adjust sugar accordingly.
  • 1 cup Granulated Sugar can substitute with brown sugar for a deeper flavor.
  • 2 Large Eggs do not substitute with egg alternatives for best results.
  • ½ cup Whole Milk can be replaced with plant-based milk for a dairy-free version.
  • 1 ½ cups All-Purpose Flour gluten-free flour blend can be used for a gluten-free option.
  • 2 teaspoons Baking Powder ensure it’s fresh for optimal results.
  • 1 teaspoon Salt omit if using salted butter.
For the Topping
  • 2 cups Fresh Rhubarb, Chopped while you can use frozen rhubarb, fresh is preferred for texture.
  • 2 tablespoons Granulated Sugar (for topping) powdered sugar can create a different texture.
  • 1 teaspoon Ground Cinnamon cardamom or ginger can be substituted for a lovely variation.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Hand mixer or stand mixer
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Combine ½ cup of softened unsalted butter with 1 cup of granulated sugar and blend until light and fluffy.
  3. Add two large eggs one at a time, mixing well, then gradually pour in ½ cup of whole milk until smooth.
  4. Whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
  5. Fold the dry ingredients into the wet mixture carefully, being careful not to overmix.
  6. Gently fold in 2 cups of chopped fresh rhubarb without breaking the pieces too much.
  7. Pour the batter into the prepared cake pan and smooth out the top.
  8. Combine 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon and sprinkle it over the batter.
  9. Bake for 40–45 minutes until golden brown and a toothpick comes out clean.
  10. Allow to cool in the pan for about 15-20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Choose fresh rhubarb for the best flavor. Allowing the cake to cool properly helps maintain its structure.

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