Norwegian Rhubarb Bliss: A Traditional Norwegian Rhubarb Cake Recipe for Your Fika Moment
Step into the heart of Scandinavian comfort with a slice of pure delight: the Norwegian Rhubarb Bliss. This isn’t just any dessert; it’s a culinary embrace, a taste of sunshine and tradition captured in a cake. Our traditional Norwegian rhubarb cake recipe features an impossibly tender, buttery crust that provides the perfect counterpoint to a vibrant, sweet-tart rhubarb filling. It’s a simple pleasure that speaks volumes, promising warmth and joy with every forkful. Whether you’re gathering for ‘fika’ (the cherished Norwegian coffee break) or simply craving a homemade treat, this cake is an utterly satisfying choice that brings rustic charm to any table.
Why You’ll Love This Norwegian Rhubarb Bliss
This farmhouse-style cake is more than just a dessert; it’s an experience. You’ll adore it for its exceptional balance of textures and flavors. The crust is a dream – buttery, rich, and so tender it practically melts in your mouth, providing a comforting foundation. Nestled within is a generous layer of fresh rhubarb, transformed by a touch of sugar and cinnamon into a bursting, jewel-toned filling that offers a delightful tang to cut through the richness of the cake. The rustic dollops of batter on top create a charming, imperfect crown that bakes into a soft, golden crumb, ensuring every bite has that perfect cake-to-fruit ratio. It’s simple to prepare, yet delivers a gourmet-level experience that feels both wholesome and indulgent. For those who appreciate classic baking with a touch of fruit elegance, this no-bake chocolate orange cheesecake is another delightful option that offers a different kind of sweet satisfaction.
Ingredients & Substitutions
Crafting this Norwegian Rhubarb Bliss requires a few humble ingredients that come together to create something truly magical. Here’s what you’ll need and some helpful notes on substitutions:
- Unsalted Butter, softened: Essential for that tender, buttery crust. If using salted butter, reduce the added salt in the recipe by half.
- Granulated Sugar, divided: Sweetens both the cake batter and the rhubarb filling.
- Large Egg: Binds the ingredients and adds richness.
- Vanilla Extract: Enhances the overall flavor. Vanilla paste or powder can be used as alternatives for an even richer vanilla note.
- All-Purpose Flour: Forms the structure of the cake. For a similar texture in other delightful bakes, consider exploring recipes like this coconut mochi cake recipe.
- Baking Powder: The leavening agent that gives the cake its lift.
- Salt: Balances the sweetness and brings out the flavors.
- Milk (any kind): Adds moisture to the batter. Whole milk offers the richest texture, but any milk you have on hand will work.
- Fresh Rhubarb: The star of the show! Trimmed and cut into 1/2-inch pieces. Fresh is best, but see our “Tips for Success” section for using frozen rhubarb.
- Cornstarch: Thickens the rhubarb filling, preventing it from becoming too watery.
- Ground Cinnamon (optional): A lovely warm spice that complements rhubarb beautifully. Feel free to omit if preferred.
- Powdered Sugar: For dusting, offering a beautiful finish and a hint of extra sweetness.
How to Make Norwegian Rhubarb Bliss
Creating this delicious cake is a straightforward process, resulting in a show-stopping dessert. Follow these steps for perfect results:
- Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round springform pan or a 9×9 inch baking dish by greasing and lightly flouring it. This ensures your cake releases easily.
- In a spacious bowl, combine the softened butter and 3/4 cup (150g) of the granulated sugar. Cream them together using an electric mixer until the mixture is light, pale, and fluffy. Beat in the egg and vanilla extract until everything is smoothly incorporated.
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning.
- Gradually add the dry flour mixture to the wet butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter will be pleasingly thick.
- Spread about two-thirds of this tender batter evenly into the bottom of your prepared baking pan. This forms the substantial base of your cake.
- In another bowl, toss the trimmed and cut rhubarb pieces with the remaining 1/4 cup (50g) granulated sugar, cornstarch, and the optional cinnamon. Ensure the rhubarb is well coated.
- Spoon the coated rhubarb mixture over the batter in the pan, spreading it out to cover evenly. Then, take the remaining one-third of the cake batter and dollop it gently over the rhubarb filling. Don’t worry if it doesn’t cover everything perfectly; it will elegantly spread and meld as it bakes, creating a beautifully rustic and tender top crust.
- Bake for 50-60 minutes, or until the cake achieves a beautiful golden-brown color, the rhubarb is tender when poked, and a wooden skewer inserted into the cake portion (avoiding the fruit) comes out clean. If you notice the top browning too quickly, you can loosely tent it with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing and serving. This cooling time is crucial for the cake to set properly.
- Just before serving, dust generously with powdered sugar for an elegant finish.
Tips for Success
- Choose Your Rhubarb Wisely: For the best flavor and texture, use fresh, seasonal rhubarb. If fresh isn’t available, you can use frozen rhubarb. Be sure to thaw it completely and drain any excess liquid thoroughly to prevent a soggy cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can result in a tougher cake.
- Even Spreading: Ensure the initial batter layer is spread evenly to create a consistent base for your cake.
- Cooling is Key: While tempting, resist the urge to cut into the cake immediately after it comes out of the oven. Allowing it to cool on a wire rack for at least 30 minutes lets the cake structure stabilize and the filling set.
- Monitor Browning: Ovens vary, so keep an eye on your cake. If the top is browning too quickly before the inside is fully cooked, a loose tent of aluminum foil can prevent over-browning.
Serving Suggestions
This Norwegian Rhubarb Bliss is truly versatile and can be enjoyed in many ways. It’s wonderful served warm, allowing the aromas to fill your kitchen, or at room temperature. For an extra touch of indulgence, consider pairing it with:
- A dollop of freshly whipped cream.
- A scoop of rich vanilla bean ice cream, allowing it to melt slightly into the warm cake.
- A side of tangy crème fraîche, which perfectly complements the sweet-tart rhubarb.
It’s the ideal centerpiece for a cozy ‘fika’ gathering with coffee or tea, but equally splendid as a dessert for any special occasion.
Storage & Reheating
Should you be lucky enough to have leftovers, this cake stores beautifully. Keep it covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. If refrigerated, allow it to come to room temperature before serving for the best flavor and texture, or gently warm individual slices in the microwave for a few seconds.
FAQ
Can I use frozen rhubarb for this traditional Norwegian rhubarb cake recipe?
Yes, you can! If using frozen rhubarb, make sure to thaw it completely and drain all excess liquid. This step is crucial to prevent the cake from becoming watery or soggy.
What kind of pan is best for this cake?
A 9-inch round springform pan is ideal as it makes for easy removal and a beautiful presentation. A 9×9 inch baking dish can also be used, though serving might require cutting directly from the dish.
My rhubarb cake turned out soggy. What went wrong?
A soggy cake often indicates too much moisture from the rhubarb. Ensure you drain frozen rhubarb thoroughly after thawing. Also, make sure to bake the cake until a skewer inserted into the cake portion (not the fruit) comes out clean, indicating it’s fully cooked through.
What is “fika”?
Fika is a significant cultural concept in Sweden and Norway, meaning to take a break, often with a cup of coffee and a sweet treat. This rhubarb cake is a perfect example of the kind of homemade baked good enjoyed during a relaxing fika session.
There’s something uniquely comforting about a homemade cake, especially one that carries the charm of a rustic farmhouse. This Norwegian Rhubarb Bliss, with its tender crust and vibrant filling, is more than just a dessert – it’s an invitation to slow down, savor, and enjoy the simple pleasures of life. We hope this traditional Norwegian rhubarb cake recipe becomes a cherished staple in your kitchen, bringing a touch of Scandinavian sunshine to your table, no matter the season.
Norwegian Rhubarb Bliss: Tender-Crusted Farmhouse Cake
Imagine stepping into a cozy Norwegian farmhouse kitchen, where the aroma of freshly baked goods fills the air. This traditional Norwegian Rhubarb Cake embodies that rustic charm with a delightful twist. Featuring an impossibly tender, buttery crust that melts in your mouth, it cradles a vibrant, sweet-tart rhubarb filling. Each slice offers a perfect balance of textures and flavors, making it a beloved dessert that’s simple to prepare yet utterly satisfying. It’s a taste of Scandinavian sunshine, perfect for fika or any special occasion, bringing warmth and joy to your table.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract (or vanilla paste/powder)
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk (any kind)
- 4 cups (about 500g) fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon (optional, for rhubarb filling)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or a 9×9 inch baking dish.
- In a large bowl, cream together the softened butter and 3/4 cup (150g) of the granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. The batter will be thick and tender.
- Spread about two-thirds of the batter evenly into the prepared baking pan. For the remaining batter, you can either drop small dollops over the rhubarb later or save it for another use. Alternatively, for a full-bottom crust and lattice top, reserve one-third for a lattice.
- In a bowl, combine the cut rhubarb pieces with the remaining 1/4 cup (50g) granulated sugar, cornstarch, and optional cinnamon. Toss gently to coat the rhubarb evenly.
- Spoon the rhubarb mixture over the batter in the pan, spreading it out evenly. Gently dollop the remaining one-third of the cake batter over the rhubarb filling. It's okay if it doesn't cover everything perfectly; it will spread as it bakes, creating a rustic, tender top crust.
- Bake for 50-60 minutes, or until the cake is golden brown, the rhubarb is tender, and a wooden skewer inserted into the cake portion (avoiding the rhubarb) comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before serving. Dust with powdered sugar just before serving, if desired.
Notes
For best results, use fresh, seasonal rhubarb. If using frozen rhubarb, thaw it completely and drain any excess liquid to prevent a soggy cake. This cake is wonderful served warm or at room temperature, perhaps with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a side of crème fraîche. Leftovers can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg