Can I use frozen rhubarb in this recipe?

Absolutely! If fresh rhubarb isn’t available, you can use frozen rhubarb for this Norwegian Rhubarb Cake. Just ensure you thaw and drain any excess moisture before incorporating it into the batter to avoid too much liquid in the cake.

What can I substitute for granulated sugar?

You can use a variety of substitutes for granulated sugar in this Norwegian Rhubarb Cake. Options like coconut sugar, brown sugar, or even a sugar alternative like stevia can work as alternatives. Just remember that the flavor profile might slightly change depending on what you choose.

What is the best way to store leftovers?

To store leftover Norwegian Rhubarb Cake, place it in an airtight container and refrigerate it. It can last for up to 3 days in the fridge. To enjoy it warm, you can pop it in the microwave for a few seconds before serving.

Can I add other fruits to this cake?

Yes! This cake is quite adaptable. You can add fruits like strawberries or blueberries to mix in with the rhubarb, creating a burst of flavors and colors. Just make sure the total amount of fruit doesn’t exceed the listed quantity.

What is a good beverage pairing with this cake?

A good pairing for Norwegian Rhubarb Cake includes a hot cup of coffee, a chilled glass of lemonade, or even a light herbal tea. Each of these beverages complements the tartness of the cake beautifully.

Rhubarb Cake – Easy Spring Dessert You’ll Love

Ingredients

Scale

2 cups Chopped Rhubarb
1 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
1 cup All-purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Milk
1 tsp Vanilla Extract
1 Egg

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract to the creamed mixture.
Combine flour, baking powder, and salt in another bowl. Gradually add this mixture to the creamed butter mixture, alternating with milk.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared cake pan and bake for 30 to 35 minutes.
Let the cake cool before serving.

Notes

For added flavor, consider dusting with powdered sugar or pairing with whipped cream.

Author: James Walker
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Norwegian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg