Norwegian Rhubarb Cake

 

  

My sister and I popped into the local farm market the other day and I picked up some beautiful fresh rhubarb. It was so bright pink/red that I could not wait to use it!  I had in mind to make a cake of some sort.

I was going to make a Rhubarb Upside Down Cake, which would have showcased the red color of the rhubarb perfectly, and then I remembered this delightful cake!

 

The recipe for this cake comes from the pages of my Big Blue Binder and it is quite simply a fabulous recipe.   Its a pretty basic no frills cake, but don't let the simplicity of it fool you into thinking its not special!

This is a beautiful cake with a soft delicate crumb.  It melts in the mouth.  Top that with the earthy tang of tart rhubarb and the sweet crunch of sugar and almonds and you have a pretty unbeatable combination!

 

There are no bells and whistles with this cake. No frills. No streusel crumb, or custard filling. Its just a simple cake.

You might even be tempted to overlook it, but that will all change once you bit into it. Each mouthful is a delightful combination of flavors and textures.

Its equally at home on the breakfast table with a hot drink for breakfast or brunch, or for elevensies . . .  but add a scoop of vanilla ice cream or some softly whipped cream and it is transformed into a delicious dessert with the taste of spring in every mouthful!

 

 

Rhubarb is a really hearty perennial, and has always been a real favorite with me.  When I was a child my mother would treat my siblings and I to a stalk each of it in the spring and a small bowl of sugar.

 

We loved it. We would sit there dipping the cut end of our stick of rhubarb into the sugar and biting it off, sucking all the sugar off as we went.   What a treat that was for us. Our cheeks would be aching with the tartness of it, but every bite was pure delight!

 

    WHAT YOU NEED TO MAKE NORWEGIAN RHUBARB CAKE

Other than the rhubarb you will only need basic store cupboard/baking cupboard ingredients, and if you are lucky enough to grow your own rhubarb, you won't need to pop to the store for anything! 

• 1 1/2 cup (210g) plain all purpose flour
• 1 1/2 tsp baking powder
• pinch of salt
• 3/4 cup (150g) butter
• 3/4 cup (150g) fine granulated sugar
• 2 large free range eggs
• 1/2 cup (120ml) whole milk
• 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
• 2 TBS granulated sugar
• 2 TBS flaked almonds
• icing sugar to dust

 

My sticks of rhubarb were not overly large. Its  still young rhubarb, and so very tender, and brightly colored. I used roughly three sticks.

If you don't have fine granulated sugar, you can give it a quick whirl in the food processor to break it down a bit.

Just use regular all purpose flour. (plain flour in the UK)  I use large eggs, always free range. There is no need to add any flavoring, but if you wanted to you could add 1 tsp vanilla.  Its not really necessary though.

 

HOW TO MAKE NORWEGIAN RHUBARB CAKE

This is a very delicious and simple to make cake. You best prepare to fall in love.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-inch round cake tin and line the bottom with baking paper. (A spring-form or other loose-bottomed pan works great here.)

Cream the butter and sugar together with an electric whisk until light and fluffy. Beat in the eggs a bit at a time until well combined.

Sift the flour, baking powder and salt together. Add to the creamed mixture, alternately with the milk, making three dry and two wet additions. Blend well together and then spread in the prepared tin.

 

Arrange the pieces of rhubarb over the top of the cake pushing them in a tiny bit. Try not to overlap them. Sprinkle with the 2TBS of sugar and the almonds. (I try to do the rhubarb in a circular pattern.)

Bake for 30 to 40 minutes, until a tooth pick inserted in the center comes out clean. Leave to cool in the pan for 10 minutes before removing.

Dust with icing sugar and serve warm, cut into wedges. Cream or ice cream are awfully nice with this.

If you are lucky enough to have a glut of rhubarb, you may find that these other rhubarb recipes will come in handy!

RASPBERRY AND RHUBARB EVE'S PUDDING - A delicious fruit filling which bakes beneath the thatch of a lush rich cake topping.  This is excellent served with ice cream or pouring cream. Raspberry and rhubarb are great mates!

ROLY POLY RHUBARB PUDDING - Biscuit (scone) dough is wrapped around a rhubarb filling, jelly roll style, cut and sliced and then baked in a pan with a sweet sauce poured over top. This is a fabulously hearty and delicious dessert! 

ROASTED RHUBARB AND PROPER CUSTARD - A quintessentially  most British dessert. Much beloved.  The rhubarb is all soft, tart and sweet and the custard spooned over top adds a really special touch. The two flavors set each other off perfectly.

I adore rhubarb season!  Don't you???

Norwegian Rhubarb Cake

Yield: Makes one 8-inch round cake

Author: Marie Rayner

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Nothing fancy here. Just an incredibly delicious, simple cake with a delicate crumb. The tang of rhubarb on top, plus the crunch of almonds and sugar make this the ideal cake to enjoy with a hot drink!

Ingredients

• 1 1/2 cup (210g) plain all purpose flour
• 1 1/2 tsp baking powder
• pinch of salt
• 3/4 cup (150g) butter
• 3/4 cup (150g) fine granulated sugar
• 2 large free range eggs
• 1/2 cup (120ml) whole milk
• 2 cups (250g) fresh rhubarb, cut into 1/2 inch pieces
• 2 TBS granulated sugar
• 2 TBS flaked almonds
• icing sugar to dust

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-inch round cake tin and line the bottom with baking paper.
2. Cream the butter and sugar together with an electric whisk until light and fluffy. Beat in the eggs a bit at a time until well combined.
3. Sift the flour, baking powder and salt together. Add to the creamed mixture, alternately with the milk, making three dry and two wet additions. Blend well together and then spread in the prepared tin.
4. Arrange the pieces of rhubarb over the top of the cake pushing them in a tiny bit. Try not to overlap them. Sprinkle with the 2TBS of sugar and the almonds.
5. Bake for 30 to 40 minutes, until a tooth pick inserted in the center comes out clean.
6. Leave to cool in the pan for 10 minutes before removing.
7. Dust with icing sugar and serve warm. Cream or ice cream are awfully nice with this.

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