Each year I like to try new recipes for my rhubarb harvest. I tried two version of this cake and had mixed results. The first recipe baked beautifully. Unfortunately, my family does not like the texture of rhubarb and it was a bust with the grandkids. Next time, I would add all of the rhubarb to the batter and blend with the immersion blender.

Cake 2 was not a beauty. I was almost embarrassed to serve it but the grandkids loved it and begged for more. Did I do something wrong with this recipe? After reviewing the ingredients and instructions, I couldn’t find a error but who knows!

I’d be interested to know if there is yet another Norwegian Rhubarb Cake recipe that I should try? Let me know if you have one!

Norwegian Rhubarb Cake 1

Recipe from Ramshacklepantry

INGREDIENTS:

• 2/3 cup sugar
• 3 eggs, separated
• 1/2 cup vegetable or neutral oil
• 1/4 cup milk
• 3 cups rhubarb, chopped
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon shortening
• 1/3 cup sugar
• 1/3 cup butter, chopped
• powdered sugar to top (optional)

DIRECTIONS:

1. Preheat oven to 350° Fahrenheit
2. In stand mixer, whip egg whites to firm peaks
3. In separate large bowl, mix egg yolks, oil, milk, and mix with whisk.
4. Add in 1 ½ cups of chopped rhubarb to the batter.
5. Using an immersion blender, blend the rhubarb and batter mixture until incorporated into liquid. 
6. Whisk in sugar, baking powder, and salt.
7. Add flour ¼ cups at a time and mix well. 
8. Fold in egg whites and gently mix.
9. Place a sheet of parchment paper in the bottom of your spring pan if yours tends to leak. This helps seal the spring pan. (optional)
10. Lightly coat cake spring with shortening
11. Pour batter into springform container
12. Add rhubarb uniformly and allow to sit on top.
13. Sprinkle sugar over the top evenly
14. Evenly spread butter over top. 
15. Bake 45 minutes
16. Use a toothpick and place directly in center. If it comes out clean, remove. If not, bake for 5 more minutes and try again. Repeat until done
17. Once done, cool for at least two hours
18. Sprinkle with powdered sugar and serve.

Norwegian Rhubarb Cake 2

Recipe from RecipesInspire

INGREDIENTS:

• 2 cups chopped rhubarb
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• For the topping:
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon

DIRECTIONS:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.

2. Cream together the softened butter and sugar in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition, then stir in the vanilla extract.

3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until everything is just combined.

4. Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.

5. Pour the batter into the prepared pan, smoothing the top with a spatula. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle over the top of the batter.

6. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden brown. Let the cake cool before slicing and serving.

This rhubarb cake is a simple, nostalgic treat that’s perfect for any spring gathering. For a richer, extra-moist version, you can replace the milk with sour cream or yogurt!