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Tender Traditional Norwegian Rhubarb Cake

Norwegian rhubarb cake - featured image
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A tender traditional Norwegian rhubarb cake with a delicate, crumbly crust and a soft, juicy rhubarb filling, perfect for spring and early summer gatherings.

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar (for crust)
  • ¾ cup (170 grams) unsalted butter, chilled and cut into cubes
  • ¼ teaspoon salt
  • 4 cups (600 grams) fresh rhubarb stalks, chopped into 1-inch pieces
  • ¾ cup (150 grams) granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ½ teaspoon ground cinnamon (optional)
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly or line it with parchment paper.
  2. In a large bowl, combine 2 cups all-purpose flour, ½ cup sugar, and ¼ teaspoon salt. Cut in ¾ cup chilled butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.
  3. Press two-thirds of the crust mixture firmly into the bottom of the prepared pan. Bake for 12–15 minutes until edges start to turn golden.
  4. While the crust bakes, toss 4 cups chopped rhubarb with ¾ cup sugar, 1 teaspoon vanilla extract, lemon zest, and ½ teaspoon cinnamon in a medium bowl. Let sit for 10 minutes.
  5. Remove crust from oven and spoon rhubarb mixture evenly over it. Crumble the remaining third of the crust dough over the top in small chunks.
  6. Bake for an additional 30–35 minutes until topping is golden and filling is bubbly but not watery.
  7. Cool on a wire rack for at least 30 minutes before slicing to allow filling to thicken.
  8. Serve warm or at room temperature, ideally with whipped cream or vanilla ice cream.

Notes

If rhubarb is very juicy, drain excess liquid before mixing to avoid soggy crust. Keep butter chilled for crumbly crust texture. Let rhubarb sit with sugar and lemon zest to mellow tartness. Cool cake fully before slicing to thicken filling. Can substitute gluten-free flour blend with xanthan gum for gluten-free version. Coconut oil can replace butter for vegan version, adjusting sugar accordingly.

Nutrition

Keywords: rhubarb cake, Norwegian dessert, traditional cake, spring dessert, easy rhubarb recipe, homemade cake, tender crust, rhubarb filling

Find it online: https://larameals.com/tender-traditional-norwegian-rhubarb-cake-recipe-easy-homemade-rhubarb-cake-with-delicate-crust/