Ingredients
Scale
- 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