You know that moment when the rhubarb plant begins to bud in the late spring and there’s this anticipation of just how long it will be until it’s harvest time. The time when the leaves unravel and expand, while hidden under their canopy are long stalks of bright pink, deep crimson and earthy green. That excitement of a year-long wait to enjoy a slice of homemade rhubarb pie, a bowl of rhubarb soup, a hot rhubarb crumble, a fresh stalk dipped in sugar, a tangy pickled rhubarb slice or even a glass of rhubarb wine.
Yeah. I think you know what I mean. 
Rhubarb arrived in Norway in the 1700s; cultivated mostly for medical purposes. Yet, during the 1800s, rhubarb began to make its mark in the home kitchen as sugar became more available. A favorite pastime in Norway – one of childhood memories – is to take a fresh stalk straight from the stem, dip it into a glass of white sugar and eat it raw.
If eating a raw stalk of rhubarb isn’t your thing, perhaps a simple cake with rhubarb cooked on top is.
This is a nod to all those old, Norwegian cookbooks and newspapers, which feature rhubarb cake on their weekly menus. Nothing fancy or anything that requires an extra step or two. No layers of cream or custard or crumble on top (although I know all these things must be amazing). No, this is merely a simple and incredibly soft cake.
When you bite into it, you get the delicate cake with a bit of tang from the rhubarb and then a delightful crunch with the sugar and almonds on top. Itâs a perfect accompaniment to coffee or tea. So simple, and yet so good.
Simple Norwegian Rhubarb Cake (Rabrabrakake)
- 5oz (150g) butter
- ž cup (150g) sugar
- 2 eggs
- 1 ½ cup (200g) flour
- 1 ½ tsp baking powder
- ½ cup (1 dl) whole milk
- 250 g (2 cups) fresh rhubarb, cut into ½ inch pieces
- 2 Tb sugar
- 2 Tb sliced almonds
Preheat the oven to 180°C/350°F. Grease an 8in/20cm round cake tin (springform works nicely).
Beat the sugar and butter together. Add the eggs and continue to mix. Add the flour, baking powder and whole milk and blend together. Pour the batter into the prepared cake tin.
Cut the rhubarb into about ½in/1cm pieces. Place the pieces on top of the dough, arranging them so they are not overlapping, but making a nice pattern. Press the rhubarb pieces into the dough slightly. Sprinkle with 2 Tb sugar and 2 Tb of sliced almonds.
Bake for 30-40 minutes. Let cool slightly before removing from the cake tin.
Serve warm with whipped cream or ice cream.
Try out these other rhubarb dishes: Rhubarb & Strawberry Soup and Rhubarb & Juniper Berry Pie
Hi Nevada, This looks like a yummy cake indeed. My mother used to make rhubarb sauce or pie when I was little, but very few people, at least near where I live seem to like the taste of it I am guessing since not many of the super markets carry it. I will have to source one out where I can buy a few stalks to make your cake recipe.
~*~ Alma
Hi Alma, I do hope you can get your hands on some rhubarb stalks. I grew up eating rhubarb pie in the summertime and I am now starting to enjoy all the other ways (both savory and sweet) to use rhubarb. I can understand how it’s not to everyone’s liking, but then again, it’s one of those foods that can really surprise people with how good it tastes đ
This was really delicious, and I liked how the cake was not too sugary-sweet. I used up the last of our garden’s rhubarb with this and enjoyed the contrast of the tender fruit against the firm cake.
FWIW to your readers, Dole (the fruit conglomerate) does sell frozen rhubarb in the Northeastern U.S.
I’m so glad you enjoyed this cake! I also like that it isn’t too sweet and really let’s the rhubarb shine.
Thank you for the recepie!
It also works great with gluten free flour, water instead of milk.
I’m so glad to hear that! Thanks for noting that those substitutions work well.
I used a coconut milk drink that has similar fat content as whole milk, dairy free butter and gluten free flour and I was also stunned with the result. It took over an hour to cook though! I’m not sure why!
Hi, thanks for sharing your substitutions! Great to know the cake works really well when adapted đ
I’m Scandinavian, love rhubarb and have it growing in our back yard. I shall use the recipe this afternoon with company coming. Thank you so much.
Thanks for your note, Joan! I hope you and your guests enjoyed the cake!
Hello! This looks lovely and the perfect dessert for my mother’s Birthday. I was wondering if you would tweak it or roast the rhubarb (with sugar and orange juice) before mixing in if using from frozen?
Thank you!
Hi! For this cake, I would typically just let the rhubarb thaw first, then add it to the cake. It’s simplicity is what makes it so nice. You can, of course, try tweaking it but it will change the consistency and overall flavor.
Yummy recipe; thanks! I made it for breakfast and called it coffee cake! I do recommend a spring form pan or a larger pan, as the cake almost spilled over the top of my regular 8â pan. I also had to bake it at a higher temperature and much longer, but that may be because I live at almost 7000 feet elevation. I used only 4 ounces of butter, and it was fine. I am always looking for rhubarb recipes because my garden rhubarb is so productive, and I freeze some for winter. I will definitely make this again!
I’m so happy to hear you enjoyed this cake! Thanks for sharing your tips đ
I grew up in ND to Norwegian parents, a mom had a large patch of Rhubarb and we all loved it. Cold weather areas seem better to grow it, we live in VA and I struggled to have enough to get a great pie.
Hey, I was wondering: do you peel the rhubarb? My husband mentioned he doesnât remember ever peeling it – and I donât remember even NOT peeling. Now we had a hail storm devastate the leaves and bruise the stalks which makes it a real chore to peel. The cake sounds perfect for a lazy Sunday – but I donât want to end up regretting I didnât peel the stalks…
BTW, theyâre super common here in southern Germany on the markets as well Asian the gardens. We just got to salvage a few roots from my motherâs old patch – she moved the plants half a decade ago but some roots got left in the ground and kept on growing.
Hi! I don’t tend to peel the rhubarb as our stalks aren’t usually that stringy. I think it depends on your preference, but it’s not necessary. Hope you enjoy the cake!
for me it was a little paper bag that held my sugar I am going to try this one ,,,,Thank you
Love the Rhubarb cake. .so good.and easy to make.
I’m so happy to hear that đ
Wonderful, easy and delicious! I substituted buttermilk for the whole milk and it was perfect – added a little tang. I used the full 40 minutes in a springform pan at altitude (7000′).
So glad you enjoyed this! Glad to hear that buttermilk worked well đ
Good morning Nevada
I made this yummy cake but also have used the recipe without rhubarb and added lemon rind, lemon juice, vanilla and almond ext along with substitute some of the flour for almond flour and is my go to with strawberries and cream ????
Every Spring my younger brother and I would pick rhubarb from our backyard and eat it raw, just dipped in sugar. I still love rhubarb, especially in cakes or muffins. Your recipe looks really good.
There’s nothing quite like the tang and sweetness you get when you dip the raw rhubarb in sugar. Such wonderful memories!
We have been enjoying rhubarb recipes for 38 years now… the same plants that were here when we moved in! Lately i made strawberry-Rhubarb jam and itâs such a treat. I plan to try your recipe. I like the idea of almonds on top.
This looks lovely! Has anyone tried it with frozen rhubarb? I have some in the freezer that is begging to be made into a cake on this rainy day!
Hi Cassie. You can certainly use frozen rhubarb, just let it thaw first. Enjoy!
I have been making this every year for our Kaffe Hus in Petersburg, AK at our Little Norway Festival each May. It always goes fast.
So happy to hear that!
Lovely and delicious đ
Thank you! đˇ