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.