Old-Fashioned Norwegian Rhubarb Cake

Old-Fashioned Norwegian Rhubarb Cake is a rustic, comforting dessert that celebrates the tartness of fresh rhubarb in the most delightful way. With a soft, buttery crumb and juicy chunks of rhubarb baked right into the batter, this traditional cake is simple, satisfying, and perfect for cozy afternoons or easy entertaining.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between sweet and tangy. The rhubarb softens as it bakes, creating little pockets of juicy tartness that contrast beautifully with the light, vanilla-scented cake. It’s a no-fuss recipe with old-world charm—one that reminds me of something a grandmother might serve with coffee or tea. Plus, it’s a great way to use up garden-fresh rhubarb during the season.

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 powdered sugar for topping

Directions

1. I preheat the oven to 350°F and grease a square or round baking pan.

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

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

4. I beat in the eggs one at a time, then mix in the vanilla.

5. I alternate adding the dry ingredients and milk, mixing just until combined.

6. I fold in the chopped rhubarb and spread the batter evenly in the prepared pan.

7. Sometimes, I sprinkle cinnamon sugar on top for a bit of sparkle and extra flavor.

8. I bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. I let it cool slightly before slicing and dusting with powdered sugar, if desired.

Servings and timing

This recipe makes about 9–12 servings. It takes around 1 hour total—15 minutes for prep and 40–45 minutes to bake.

Variations

When I want a richer flavor, I use buttermilk instead of regular milk. I’ve also added a handful of chopped strawberries along with the rhubarb for a sweeter twist. And for a more rustic feel, I sometimes bake it in a cast iron skillet and serve it warm with a dollop of whipped cream or vanilla ice cream.

storage/reheating

I store any leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm individual slices in the microwave for about 20 seconds or enjoy them cold with a cup of coffee.

FAQs

Can I use frozen rhubarb?

Yes, I can. I just thaw it first and pat it dry to remove excess moisture before adding it to the batter.

Does the cake need to be frosted?

Not at all. I usually serve it plain or with a light dusting of powdered sugar. It’s delicious as is.

What kind of pan works best?

I typically use a 9×9-inch square pan or an 8-inch round cake pan. A cast iron skillet also works beautifully for a rustic finish.

Can I reduce the sugar?

Yes, I’ve reduced the sugar slightly for a more tart-forward version, and it still tastes great—especially if I plan to serve it with ice cream or whipped cream.

Is this cake freezer-friendly?

Absolutely. I let it cool completely, then wrap slices individually and freeze for up to 2 months. I thaw at room temperature or warm gently before serving.

Conclusion

Old-Fashioned Norwegian Rhubarb Cake is a charming, timeless dessert that’s as simple as it is satisfying. I love the tender crumb, the bright pop of rhubarb, and the ease of preparation. Whether enjoyed warm with coffee or served chilled with cream, this cake brings a little taste of tradition to every slice.

Print