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Traditional Norwegian Rhubarb Cake with a Tender Crust

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A delightful gluten-free cake featuring tart rhubarb and a tender, sweet crust.

Ingredients

Scale
  • 2 cups fresh rhubarb, chopped
  • 1 cup all-purpose flour (ensure it’s gluten-free)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan.
  3. Sift together the flour, baking powder, and salt in a bowl.
  4. Cream the butter and sugar in a separate bowl until light and fluffy.
  5. Beat in the eggs, one at a time, then add the vanilla extract.
  6. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
  7. Fold in the chopped rhubarb gently.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Dust with powdered sugar if desired after it has fully cooled.

Equipment

Notes

Ensure all ingredients are certified gluten-free. Use dedicated gluten-free tools to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/norwegian-rhubarb-cake/