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:
Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
In a small bowl, sift together flour, baking powder and spices.
In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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