As far as I’m concerned, the best kind of cakes are the simplest ones – the ones that need no frosting, no glazes, and are casual enough to eat on any average day. That’s exactly the kind of cake Norwegian Rhubarb Cake is (or Rabarbrakake if you’re being totally accurate). It’s an easy-to-make cake with crisp, buttery edges and a soft crumb that’s almost creamy where it surrounds the tart chunks of rhubarb. I love a slice for breakfast or with an afternoon cup of tea and I’m sure you’ll love it any time of day too!
Norwegian Rhubarb Cake isn’t something I grew up with but it reminds me a lot of a cake I did grow up with, French Apple Cake. They’re similar in that they’re both rustic and approachable while being totally versatile – you can sub in pretty much whatever fruit you’d like to.
But the rhubarb is a divine choice here! It softens into the cake in a way that almost gives it a creamy bite and the cake is just sweet enough to balance the rhubarb’s natural tartness so it’s a pleasant surprise rather than a puckering shock. I honestly nearly ate the whole cake myself – it was impossible to walk by it on the counter and not cut off another slice to snack on.
There’s nothing fancy and nothing fussy about this cake. It’s just a few baking basics – butter, flour, sugar, milk, eggs – combined in the ideal way to nestle some vibrant fresh fruit. The rhubarb shines here, but the cake itself does too with plenty of soft buttery flavor and a delicate golden brown crunch to top it all off.
Norwegian Rhubarb Cake (Rabarbrakake)
10m prep time
50m cook time
- 1/4 cup (1/2 stick) unsalted butter
- 1/3 cup milk
- 2 eggs
- 1 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large stalk rhubarb, chopped
- Powdered sugar or whipped cream, for serving
- Preheat oven to 350°F and grease an 8-inch springform pan.
- In a small saucepan, melt butter over low heat. Remove from heat and stir in milk. Set aside.
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer until light and fluffy. With mixer on low, slowly pour in melted butter mixture.
- Add flour, baking powder, and salt, and mix until combined.
- Pour batter into prepared pan and top evenly with rhubarb, making sure rhubarb doesn't touch the sides of the pan.
- Bake until a toothpick inserted into the center comes out clean, 50-60 minutes.
- Let cool and remove from pan. Top with powdered sugar or whipped cream and enjoy!
Recipe adapted from North Wild Kitchen.