Scandinavian Rhubarb Cake
Easy Scandinavian rhubarb cake with cardamom and almond extract. One-bowl batter, bakes 30-35 minutes. Tips for frozen rhubarb and storage.
Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.
- Make a pale, fluffy batter and pour into a buttered 9-inch pan; scatter sugared rhubarb pieces on top before baking.
- Spices like cardamom, mace, and ginger plus a splash of almond extract give the cake its Nordic flavor.
- Bake 30 to 35 minutes at 350 F and cool slightly; store at room temp 1–2 days or refrigerate up to 4–5 days.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Thaw it first, drain and pat dry to remove excess liquid, then toss with 1 to 2 tablespoons sugar before using. Frozen rhubarb can release more juice, so draining helps prevent a soggy cake.
How do I keep the cake from getting soggy from the rhubarb?
Toss rhubarb with sugar and let it sit a few minutes to draw out juice, then drain and pat dry. You can also lightly coat the pieces in a teaspoon of flour. Scatter the rhubarb on top instead of folding it into the batter to reduce wet pockets.
What can I use instead of almond extract?
Substitute equal parts vanilla extract or lemon extract if you prefer. Both pair well with rhubarb and the warm spices.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The edges will pull slightly away from the pan and the top should look set and lightly golden.
Can I make this cake gluten-free or eggless?
Gluten-free: use a 1-to-1 gluten-free flour blend with xanthan gum and use the same measurements. Eggless: replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, set 5 minutes) or 1/4 cup applesauce. Expect a slightly denser texture.
Can I use a different pan or change the bake time?
Yes. The recipe is for a 9-inch round pan. If you use a smaller pan the batter will be thicker and need 5 to 12 more minutes. A larger pan will bake faster. Always check doneness with a toothpick and watch the top so it does not overbrown.
How should I store and reheat leftovers?
Keep the cake covered at room temperature for 1 to 2 days or refrigerate up to 4 to 5 days. To reheat, warm slices in a 325 F oven for 8 to 10 minutes or microwave a single slice 20 to 40 seconds. You can freeze wrapped slices for up to 2 months.
Can I add a crumb topping or other fruit?
Yes. A simple streusel of 1/3 cup flour, 1/4 cup sugar, and 3 tablespoons cold butter cut together works well. You can also mix in berries or chopped strawberries but reduce added sugar slightly because other fruit adds sweetness and moisture.
Can I use frozen rhubarb?
Yes. Thaw it first, drain and pat dry to remove excess liquid, then toss with 1 to 2 tablespoons sugar before using. Frozen rhubarb can release more juice, so draining helps prevent a soggy cake.
How do I keep the cake from getting soggy from the rhubarb?
Toss rhubarb with sugar and let it sit a few minutes to draw out juice, then drain and pat dry. You can also lightly coat the pieces in a teaspoon of flour. Scatter the rhubarb on top instead of folding it into the batter to reduce wet pockets.
What can I use instead of almond extract?
Substitute equal parts vanilla extract or lemon extract if you prefer. Both pair well with rhubarb and the warm spices.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The edges will pull slightly away from the pan and the top should look set and lightly golden.
Can I make this cake gluten-free or eggless?
Gluten-free: use a 1-to-1 gluten-free flour blend with xanthan gum and use the same measurements. Eggless: replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, set 5 minutes) or 1/4 cup applesauce. Expect a slightly denser texture.
Can I use a different pan or change the bake time?
Yes. The recipe is for a 9-inch round pan. If you use a smaller pan the batter will be thicker and need 5 to 12 more minutes. A larger pan will bake faster. Always check doneness with a toothpick and watch the top so it does not overbrown.
How should I store and reheat leftovers?
Keep the cake covered at room temperature for 1 to 2 days or refrigerate up to 4 to 5 days. To reheat, warm slices in a 325 F oven for 8 to 10 minutes or microwave a single slice 20 to 40 seconds. You can freeze wrapped slices for up to 2 months.
Can I add a crumb topping or other fruit?
Yes. A simple streusel of 1/3 cup flour, 1/4 cup sugar, and 3 tablespoons cold butter cut together works well. You can also mix in berries or chopped strawberries but reduce added sugar slightly because other fruit adds sweetness and moisture.
Delicious . I mixed some chopped roasted almonds in the batter. Easy and yummy.
top with browned slice almonds