Norwegian Rhubarb Cake
This Norwegian Rhubarb Cake features a moist base topped with a crunchy crumble.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Cake
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 ¼ cups granulated sugar, divided
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Crumble Topping
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and diced
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine the rhubarb with 1 cup of sugar and let it sit for 10 minutes.
- In another bowl, mix the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and remaining sugar. Add the eggs and vanilla, mixing well.
- Mix in the sour cream and then gradually add the dry ingredients. Fold in the rhubarb.
- Pour the batter into the prepared baking dish.
- For the crumble, combine the flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over the batter in the baking dish.
- Bake for 40 minutes or until golden brown and a toothpick comes out clean.
Notes
Let the cake cool before serving. This cake pairs well with whipped cream.