Norwegian Rhubarb Cake, or Rabarbrakake, isn’t about showy layers or flashy frosting. It’s a simple, buttery cake that celebrates rhubarb’s naturally tart edge with a light, tender crumb and just the right amount of sweetness. It’s the kind of dessert you make when the rhubarb is fresh, your kitchen smells like warm sugar and butter, and you want something cozy without too much fuss.
This cake has deep roots in Scandinavian kitchens, where summers are short and rhubarb is one of the first things to burst through the soil. It’s traditionally baked in one bowl, with everyday pantry staples flour, sugar, milk, butter, and eggs and one ruby red stalk of rhubarb that turns jammy and soft in the oven.
Drizzle it with Vanilla Simple Syrup or serve a warm slice with a glass of Iced coffee for an afternoon break that feels both nostalgic and indulgent.
It’s wildly popular right now for one reason: ease. One bowl, one pan, and a flavor that’s bright and familiar. I first made this cake on a rainy June afternoon, unsure what to expect and now it’s a staple during rhubarb season.
Try it once. You’ll come back to it every summer.
Why I Love This Recipe (And You Will Too!)
- It’s my go-to when rhubarb’s in season: It’s the easiest way to use that one big stalk sitting in the fridge no stewing or fancy prep required.
- The one-bowl method is a lifesaver: Perfect for lazy weekends or quick desserts when guests are coming over.
- I love that it’s not overly sweet: The tart rhubarb shines through without being hidden under too much sugar.
- I’ve served it for breakfast. No regrets: It pairs so well with coffee or tea it honestly feels like a breakfast pastry when it’s cooled.
- The real win? It satisfies that dessert craving without the heavy guilt or excess each slice is light, simple, and around 200 calories.
Norwegian Rhubarb Cake Recipe
Equipment
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- 8-inch or 9-inch round cake pan
- Rubber spatula or spoon
- Knife and Cutting Board
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- In a mixing bowl, whisk eggs and sugar until light and fluffy.
- Stir in melted butter and milk.
- Add flour, baking powder, and salt. Mix until smooth.
- Fold in chopped rhubarb gently.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes or until golden and a toothpick comes out clean.
- Cool, then dust with powdered sugar or top with whipped cream before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 385kcal |
| Carbohydrates | 39g |
| Protein | 4g |
| Fat | 25g |
| Sugar | 26g |
| Sodium | 384mg |
Frequently Asked Questions About Norwegian Rhubarb Cake?
1. Can I use frozen rhubarb for this cake?
Ans: Yes, frozen rhubarb works really well in this recipe. Just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture. Otherwise, it may make the cake soggy or alter the texture. I often freeze rhubarb during the peak season so I can enjoy this cake even in the colder months.
2. Should I peel the rhubarb before chopping it?
Ans: Generally, peeling is not necessary especially for fresh, tender stalks. The skin softens beautifully during baking. However, if your rhubarb is older or very thick and stringy, you can gently peel the outer layer for a smoother texture. Just use a vegetable peeler or pull the strings with a small knife.
3. What other fruits can I substitute for rhubarb?
Ans: If you can’t find rhubarb or want a twist, you can try chopped tart apples, strawberries, or raspberries. These fruits pair well with the vanilla-scented batter. That said, rhubarb’s unique tang is what makes this cake truly special, so I recommend trying it with rhubarb at least once if you’ve never had it!
4. Can I make this cake gluten-free?
Ans: Yes, you can absolutely make this cake gluten-free. I’ve had good results using a 1:1 gluten-free flour blend (the kind that includes xanthan gum). The texture may be slightly softer, but the flavor and structure hold up well. Just make sure not to overmix the batter.
5. How do I store the cake, and how long will it keep?
Ans: Once the cake has cooled completely, you can store it in an airtight container at room temperature for up to 2–3 days. If your kitchen is warm or humid, pop it in the fridge. It stays moist and flavorful. You can also warm slices slightly in the microwave for that just-baked feel.
6. Can I reduce the sugar in the recipe?
Ans: You can! I’ve made this cake with as little as ¾ cup of sugar and it still turns out great, especially if you’re using sweeter rhubarb or topping it with whipped cream. Just keep in mind that the balance of tartness and sweetness is part of the cake’s charm.
7. Can I double the recipe for a larger crowd?
Ans: Definitely. You can double the ingredients and bake it in a 9×13-inch pan. Just keep an eye on the baking time it may take a bit longer (around 45–50 minutes), so test with a toothpick before pulling it out.
