Description
A delectable Norwegian cake featuring a tender crust and a sweet-tart rhubarb filling, perfect for spring gatherings.
Ingredients
Scale
- 2 cups Fresh rhubarb, chopped
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, softened
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Milk
- Powdered sugar, for dusting (optional) to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix dry ingredients: sift together flour, baking powder, and salt in a bowl.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Combine the dry ingredients with milk, mixing until smooth.
- Fold in the chopped rhubarb gently.
- Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.
Notes
For best flavor, use fresh rhubarb. Can be stored for 3-4 days in the fridge or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg