Norwegian Rhubarb Cake

I have to be honest, I don’t really know a lot about Norwegian cooking as of yet. Since food history is always top priority for me, I seem to find my way into every country at some point. You might have known, another rhubarb recipe would catch my eye.

This one is a very traditional summer cake, more of an everyday cake as opposed to a party cake. It seems Norwegians prefer creamy cakes for parties instead of light fruity ones. Many old Norwegian cookbooks and newspapers featured rhubarb cake on their weekly menus. Nothing fancy or anything that requires an extra step or two. No layers of cream, custard or crumble on top. Just merely a simple and incredibly delicate cake with a bit of tang from the rhubarb.

You don’t need to make these little cakes inverted. If you prefer, place the rhubarb on top of the batter instead. Using pure vanilla gave such amazing flavor and the incredible texture of the cake is provided by the addition of sour cream. I’m sure this recipe has been updated from the original but it is certainly good.

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Norwegian Rhubarb Cake

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Rating: 5
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Course

Brunch, dessert

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 1 1/4 cups PLUS 1 Tbsp flour, divided
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 3/4 cup PLUS 1 Tbsp sugar
• 2 eggs, slightly beaten
• 2 tsps pure vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups (250 gm) fresh rhubarb, chopped small

Course Brunch, dessert Cuisine American, European, German Servings MetricUS Imperial Ingredients 1 1/4 cups PLUS 1 Tbsp flour, divided 1 tsp baking powder 1/2 tsp salt 1/2 cup butter, softened 3/4 cup PLUS 1 Tbsp sugar 2 eggs, slightly beaten 2 tsps pure vanilla extract 1/2 cup sour cream 1 1/2 cups (250 gm) fresh rhubarb, chopped small

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. Butter bottom & sides of 4 (1-cup) mini bundt cake pans.
2. In a bowl, whisk together 1 1/4 cups flour, baking powder & salt. In a larger bowl, cream together butter & 3/4 cup sugar for about 2 minutes until light & fluffy. Add eggs & pure vanilla extract; stir to combine.
3. Alternately stir flour mixture & sour cream into the butter mixture, beginning & ending with the flour mixture, stirring well after each addition. Toss chopped rhubarb with remaining tablespoons of flour & sugar. Divide rhubarb evenly between the 4 mini bundt pans. Top evenly with cake batter
4. Bake cakes about 20 -25 minutes until golden & a toothpick inserted comes out clean. Remove from oven & invert on a cooling rack for a few minutes. Remove pans, replacing any of the rhubarb that has stuck to the pans.
5. Serve warm or cold with whipped topping or just a sprinkle of powdered sugar.