Old-fashioned Norwegian rhubarb cake recipe lovers know this cake is more than just dessert—it’s a warm memory in every bite. With its tart rhubarb, buttery crumb, and subtle almond flavor, this rustic Norwegian rhubarb cake classic from the heart of Scandinavia is made to be shared over coffee, conversation, and chilly summer evenings. Whether you’re exploring traditional Scandinavian baking or simply love vintage bakes, this old-fashioned Norwegian rhubarb cake recipe delivers simplicity, flavor, and comfort all at once.
This guide will walk you through the story behind the old-fashioned Norwegian rhubarb cake recipe, why Norwegians bake it every summer, and how you can easily recreate this beloved rhubarb dessert in your own kitchen—even if you’re new to baking.
Table of Contents
Old-Fashioned Norwegian Rhubarb Cake Recipe That Will Steal Your Heart
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A traditional old-fashioned Norwegian rhubarb cake recipe with tart fruit and a buttery almond crumb. Perfect for kaffetid or a rustic summer brunch.
Ingredients
1½ cups chopped fresh rhubarb 1½ cups all-purpose flour ½ cup almond flour or ground almonds 1 tsp baking soda ½ tsp salt ½ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 tsp vanilla extract ½ cup sour cream or plain yogurt Optional: sliced almonds for topping
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment. 2. Toss chopped rhubarb with 1 tablespoon sugar and let sit for 10 minutes. 3. In a medium bowl, whisk flour, almond flour, baking soda, and salt. 4. In a separate large bowl, cream butter and sugar until light and fluffy. 5. Beat in eggs one at a time, then add vanilla extract. 6. Stir in sour cream until smooth. 7. Fold in dry ingredients gradually until a thick batter forms. 8. Gently fold in the rhubarb. 9. Pour batter into the prepared pan and sprinkle with sliced almonds if using. 10. Bake for 40–45 minutes or until golden and a toothpick comes out clean. 11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Fresh rhubarb works best—avoid frozen for this cake. Letting rhubarb rest with sugar softens the tart edge. Store the cake covered at room temperature up to 3 days or freeze slices. Serve with sour cream or whipped cream for a true Nordic experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
A Taste of Nordic Nostalgia
Memories of Rhubarb Season in My Kitchen
Every June, when rhubarb appears at the Asheville farmers market, I reach for my trusted old-fashioned Norwegian rhubarb cake recipe. It reminds me of summers growing up in Vermont. My mom, a passionate baker, always turned those ruby stalks into something sweet and magical. Years later, when I found this authentic Nordic version, it tasted like the memory I’d been missing—soft crumb, tart rhubarb, and just a touch of almond.
Why Rhubarb Cakes Are Beloved in Norwegian Homes
In Norway, rhubarb is one of the first signs of spring. This humble cake—made with simple ingredients like flour, eggs, butter, and fruit—is a celebration of that moment. It’s typically served during kaffetid, the Norwegian coffee hour, often just with whipped cream and a cup of strong coffee. Nothing fancy, just honest flavor.
Want to round out your cozy menu? This chicken shepherd’s pie is another nostalgic favorite that pairs well with a rustic dessert like this.
Making the old-fashioned norwegian rhubarb cake recipe
Simple, Honest Ingredients
This old-fashioned Norwegian rhubarb cake recipe is the kind of bake that proves less is more. Rooted in Scandinavian tradition, this Norwegian rhubarb cake uses basic ingredients to deliver incredible flavor. If you’re looking for a rhubarb cake recipe that’s dependable, nostalgic, and perfect with coffee, this is the one.
To prepare this traditional Norwegian rhubarb cake, gather these ingredients:
- 1½ cups chopped fresh rhubarb
- 1½ cups all-purpose flour
- ½ cup almond flour or ground almonds
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- Optional: sliced almonds for topping
Fresh rhubarb is ideal for this old-fashioned Norwegian rhubarb cake recipe—it gives a bold, tangy kick that softens beautifully as it bakes. Almond flour deepens the flavor with a subtle nuttiness, making this rhubarb cake recipe feel both rustic and refined. Whether you’re a seasoned baker or trying your first Norwegian rhubarb cake, this recipe is approachable and authentic.
Step-by-Step Instructions
Ready to make this flavorful old-fashioned Norwegian rhubarb cake recipe? Just follow these easy steps:
- Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
- Toss chopped rhubarb with 1 tablespoon of sugar. Let sit for 10 minutes.
- In a mixing bowl, whisk all-purpose flour, almond flour, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy and pale.
- Beat in eggs one at a time. Stir in vanilla extract.
- Mix in the sour cream until smooth.
- Gradually add the dry mixture to the wet, mixing just until combined.
- Gently fold in the rhubarb without overmixing.
- Pour the batter into your prepared pan. Sprinkle with almonds if desired.
- Bake for 40–45 minutes, or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Serve this old-fashioned Norwegian rhubarb cake recipe warm or room temperature. It’s perfect for brunch, dessert, or kaffetid. Want a hearty dish to pair it with? This chicken broccoli potato casserole is just as comforting—and makes the perfect savory companion to this rhubarb cake recipe.
Why This Cake Stands Out in Every Slice
The Flavor That Balances Tart and Sweet
What makes this old-fashioned Norwegian rhubarb cake recipe unforgettable is its honest flavor. The tartness of fresh rhubarb melts into the soft crumb of this Norwegian rhubarb cake, offering contrast in every bite. It’s not overly sweet, letting the rhubarb shine the way it’s meant to in a truly traditional rhubarb cake.
Almond flour or ground almonds bring a mellow, nutty base that lifts the tangy rhubarb just enough. The result? A delicate, old-world style rhubarb dessert that’s as charming as it is comforting. This old-fashioned Norwegian rhubarb cake recipe has no need for icing or glaze—the flavor stands on its own.
Texture, Storage, and Serving Tips Of old fashioned norwegian rhubarb cake recipe
This Norwegian rhubarb cake has a texture that’s light yet moist, making it a favorite at coffee tables and potlucks. The crumb is soft, the rhubarb stays juicy, and the top can be finished with sliced almonds for added crunch.
Here’s how to keep it perfect:
- Store at room temperature, tightly covered, for up to 3 days
- Freeze individual slices for up to 1 month
- Reheat gently in the oven to restore texture
- Serve with whipped cream, sour cream, or vanilla yogurt
This old-fashioned Norwegian rhubarb cake recipe isn’t just delicious—it’s practical and flexible. Whether it’s for brunch, dessert, or an afternoon coffee break, it delivers. If you’re in the mood for another comforting treat with a rich finish, try these Butterfinger caramel cheesecake bars. They’re indulgent, just like this cake—yet different enough to round out your dessert table.
Frequently Asked Questions About old fashioned norwegian rhubarb cake recipe
Do rhubarb and almonds go together?
Absolutely. Rhubarb’s tartness and almonds’ mellow, nutty flavor complement each other beautifully. That’s why many versions of an old-fashioned Norwegian rhubarb cake recipe include ground almonds in the batter or sliced almonds on top for added depth and texture.
How much baking soda do I put in rhubarb?
For most cakes like this, you’ll use about 1 teaspoon of baking soda per 1½ to 2 cups of flour. It reacts with the acidity in rhubarb and sour cream to give your cake a soft, airy crumb. Always measure carefully to avoid bitterness.
What does rhubarb taste like in a cake?
Rhubarb adds a vibrant tartness that cuts through sweetness. In an old-fashioned Norwegian rhubarb cake recipe, it creates juicy pockets of flavor that contrast beautifully with the rich, buttery cake. The result is balanced—not too sweet, not too sour.
Should you refrigerate rhubarb cake?
Only if you’re keeping it longer than 2 days. This old-fashioned Norwegian rhubarb cake recipe stays fresh at room temperature in an airtight container for up to 3 days. To extend shelf life, refrigerate or freeze individual slices wrapped tightly.
Conclusion About old-fashioned norwegian rhubarb cake recipe
There’s something timeless about baking with rhubarb—especially when it comes from an old-fashioned Norwegian rhubarb cake recipe. This isn’t just a dessert. It’s a piece of Scandinavian tradition, a nostalgic nod to simpler days, and a delicious way to slow down and savor the season.
With tart rhubarb, buttery crumb, and the warmth of almonds, this Norwegian rhubarb cake brings the perfect balance of sweet and tangy to your table. Whether you’re baking for guests or just want something special for coffee time, this rhubarb cake recipe will quickly become one you return to every summer.
Looking for another down-to-earth comfort meal before dessert? Try this creamy kielbasa broccoli skillet—rich, simple, and the ideal match for a rustic rhubarb cake finish.
From my kitchen to yours—happy baking, and enjoy every slice of this old-fashioned Norwegian rhubarb cake recipe.
