Old-Fashioned Norwegian Rhubarb Cake

If there is one bake that truly captures the taste of spring, it has to be this old-fashioned Norwegian rhubarb cake recipe. This cake strikes the perfect balance between homey comfort and elegant presentation, featuring a tender, airy texture studded with vibrant pieces of tart rhubarb. What really makes it shine is the sweet crunch of almonds and sugar on top. I first whipped this up one afternoon when I was low on groceries and swapped in buttermilk instead of regular milk. The result surprised me in the best way. The texture was unbelievably light, the flavor was perfectly balanced, and from that day forward, it became a staple in my kitchen.

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The Story Behind This Norwegian Rhubarb Cake

My First Experience With This Lovely Cake

This old-fashioned Norwegian rhubarb cake recipe wasn’t something I grew up with, but the first time I made it, it felt like an instant family tradition. I had a few stalks of fresh rhubarb on hand and no whole milk, so I reached for buttermilk, hoping it would do the trick. Spoiler alert, it absolutely did. The cake baked up soft, fluffy, and moist, with just the right amount of sweetness to balance the rhubarb’s natural tang.

When I sliced it open, the golden top with its layer of crunchy almonds and coarse sugar made it look like something straight from a bakery. My daughter Ella was hooked from the first bite and even asked if we could make it again the next weekend. My son Oliver, always my little sprinkle-addict, insisted on adding more sugar to his slice, which honestly made me laugh.

More than just a dessert, this cake offers the warmth and comfort of a loving embrace in every slice. Whether you’re baking it for a weekend brunch or to enjoy with your afternoon coffee, it’s just as special as something like our Butterfinger Caramel Cheesecake Bars but much simpler to make.

Why This Norwegian Cake Is a Springtime Favorite

There is something magical about how this old-fashioned Norwegian rhubarb cake recipe captures the spirit of spring. In Norway, rhubarb pops up as one of the very first crops after winter, thriving in the cooler climate. It has a sharp, almost berry-like flavor that’s perfect for balancing sweet cakes.

The charm of this cake lies in its understated sophistication. Rather than masking the rhubarb with heavy creams or excessive sweeteners, the fruit remains the star. The rhubarb takes center stage beneath a beautiful topping of caramelized almonds and crystallized sugar. Every bite is tender, moist, and has that lovely contrast of sweet and tart.

It is the kind of recipe that feels like it belongs at every spring gathering. Whether it is a family brunch or an afternoon treat with coffee, this cake delivers. Much like my family’s favorite Scotcheroo Truffles Recipe, it is an easy bake with impressive results.

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How to Make Old-Fashioned Norwegian Rhubarb Cake Recipe

Essential Ingredients That Make This Cake Shine

What I love most about this old-fashioned Norwegian rhubarb cake recipe is how simple ingredients come together to create something truly memorable. It is the kind of cake that tastes like spring with every bite. The crumb is soft and tender, the rhubarb brings that lovely tartness, and the topping delivers the most satisfying crunch.

Here is what you will need for this old-fashioned Norwegian rhubarb cake recipe:

• Butter brings rich flavor and moisture. I always use unsalted butter at room temperature.
• White sugar provides just enough sweetness to complement the rhubarb’s tangy bite without masking its distinctive flavor.
• Eggs provide essential bindng while contributing to the cake’s airy, tender texture.
• All-purpose flour provides the base for a delicate crumb that holds up beautifully.
• Baking powder gives the cake its lovely lift.
• Milk or buttermilk adds moisture. I actually discovered how much I love using buttermilk in this old-fashioned Norwegian rhubarb cake recipe the first time I baked it when I was out of regular milk. The slight tang enhances the flavor perfectly.
• Almond extract transforms the flavor. It pairs so well with the rhubarb and adds a subtle warmth.
• Fresh rhubarb chopped into bite-sized pieces. Its tartness is the star of the show.
• Raw sugar and sliced almonds for the crunchy golden topping. The raw sugar creates a glistening finish as the sliced almonds turn golden and fragrant during baking.

It reminds me of how simple additions, like the toppings in my No Bake Caramel Cheesecake Shooters, can completely change the texture and make a dessert unforgettable.

Step-by-Step Process for a Fluffy, Moist Cake

This old-fashioned Norwegian rhubarb cake recipe is as straightforward as it is delicious. No fancy techniques are needed, just simple steps that guarantee success every time.

1. Prepare the pan. I always use a 9-inch springform pan for this recipe. It makes releasing the cake so much easier. Coat the pan walls with a thin layer of butter or oil and place parchment paper across the base.
2. Cream butter and sugar. Beat until pale and fluffy. This step is key for that soft, airy crumb that defines this old-fashioned Norwegian rhubarb cake recipe.
3. Add eggs one at a time. Make sure to beat well after each addition. This keeps the batter smooth and well combined.
4. Mix the dry ingredients. Combine the flour and baking powder in their own mixing bowl using a whisk. This ensures even distribution.
5. Add the wet ingredients. Incorporate the dairy and almond extract into the mixture. This mixture is what gives the cake its tender texture and wonderful flavor.
6. Combine the dry and wet mixtures. Fold the flour mixture into the wet batter until just combined. Do not overmix.
7. Assemble the cake. Spread the batter into the prepared pan. Scatter the chopped rhubarb over the top and gently press it in so it sits slightly in the batter but is still visible.
8. Add the topping. Sprinkle raw sugar and sliced almonds all over the top. This step gives the cake its signature crunch and a lovely golden finish.
9. Bake. Place the cake into a preheated oven at 350F. Bake for 35 to 40 minutes until the top is golden and the center is set. A toothpick should come out clean.
10. Cool slightly before serving. Let it rest in the pan for about 10 minutes before releasing the springform.

Your kitchen will smell absolutely amazing as this old-fashioned Norwegian rhubarb cake recipe bakes. The scent of almond mingling with sweet rhubarb is just incredible. It is a lot like the anticipation my family feels when I bake our Strawberry Cake and Cheesecake because everyone starts hovering, waiting for that first warm slice.

Baking Tips and Tricks for Perfect Results

How to Keep Rhubarb From Sinking in This Old-Fashioned Norwegian Rhubarb Cake Recipe

A common issue when baking this old-fashioned Norwegian rhubarb cake recipe is rhubarb sinking into the batter. Luckily, it is easy to avoid.

• Cut rhubarb into small pieces. Large chunks are heavier.
• Dry the rhubarb. Blot the pieces dry using paper towels to eliminate any extra liquid.
• Lightly coat with flour. This helps rhubarb stay suspended in the batter.
• Do not press it too deep. Keep it mostly on top with just a gentle press.

These simple tricks help keep the rhubarb evenly spread across the cake, giving every bite the perfect balance of sweet and tangy.

Best Pan and Topping for a Perfect Finish

This traditional Norwegian rhubarb cake turns out best when baked in a springform pan. It makes the cake easy to release and looks beautiful when serving. If needed, a 9-inch round or square pan works fine as long as you line it with parchment paper.

The topping is part of the magic. An ample coating of coarse sugar and almond slices forms a beautifully caramelized, textured top layer. The sugar crystals stay slightly intact, giving the cake a subtle sparkle and a crisp bite that pairs perfectly with the soft crumb and tart rhubarb.

Variations, Substitutes, and Storage Tips

How to Make This Old-Fashioned Norwegian Rhubarb Cake Recipe Dairy-Free or Gluten-Free

One reason I love this old-fashioned Norwegian rhubarb cake recipe is how easily it adapts to different diets without losing its soft texture or delicious flavor.

For a dairy-free version:

• Swap butter for plant-based butter or margarine.
• Replace milk or buttermilk with oat milk, almond milk, or soy milk mixed with a teaspoon of lemon juice to mimic the tang.

For a gluten-free version:

• Use a high-quality 1-to-1 gluten-free flour blend. Choose one that contains xanthan gum for structure.

Both versions stay fluffy, moist, and just as delightful as the original. I tried a dairy-free version last spring when baking for a friend, and no one noticed the difference. Much like how I swap ingredients in my Matcha Tea Tiramisu without changing its texture, this cake stays reliable every time.

Flavor Swaps and Storage Made Easy

If you are feeling creative, this old-fashioned Norwegian rhubarb cake recipe welcomes simple flavor twists.

• Swap rhubarb for berries like raspberries or blueberries.
• Use vanilla extract instead of almond for a milder flavor.
• Add orange zest to brighten the cake even more.

For storage:

• Keep the cake covered at room temperature for up to two days.
• Refrigerate for up to five days. It stays moist and delicious.
• Freeze slices tightly wrapped for up to two months. Thaw at room temperature before serving.

This cake tastes fantastic warm, but it is just as lovely the next day with a cup of coffee, much like how my family enjoys leftovers from our Vegan Ricotta Cheesecake the morning after.

Why You Will Love This Cake

This old-fashioned Norwegian rhubarb cake recipe truly captures everything I adore about spring baking. It is soft, light, and perfectly balanced between the tartness of rhubarb and the sweet crunch of almonds and sugar. Every bite feels like a little celebration of the season.

Whether you serve it for brunch, a casual coffee break, or as a sweet gift to a neighbor, this cake always delivers. It is simple, satisfying, and guaranteed to impress.

When you give this recipe a try, let me know how it turned out for you. Did you go classic with rhubarb, or switch it up with berries? Either way, tuck in and enjoy every bite. And if you love easy, delicious recipes like this, make sure to follow me on Pinterest for more sweet inspiration.

Frequently Asked Questions About Old-Fashioned Norwegian Rhubarb Cake Recipe