RHUBARB CAKE (Rabarbrakake)
Rabarbrakake is a Norwegian rhubarb cake that is easy to make. It delivers a buttery, soft, light crumb with a crisp crust and slightly tart bites of rhubarb. This recipe adds vanilla paste and lemon zest, which adds a bright finish to every bite. Enjoy!
Serves as many people as you’re willing to share it with.
Ingredients
- 5 ounces (10 tablespoons) butter at room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ cup milk, half and half, buttermilk, or nondairy
- 1½ teaspoons vanilla paste
- ½ –1 teaspoon lemon zest
- 2¼ cups (about 10 ounces) sliced rhubarb
- 2 tablespoons raw sugar
- 3 tablespoons sliced almonds
Instructions
- Preheat oven to 350°F.
- Place a piece of parchment paper in the bottom of a 9-inch springform pan and grease lightly. (A 9-inch square pan or a 10-inch round pan will substitute.)
- Cream butter and sugar until light and fluffy.*
- Add eggs, 1 at a time, beating until fully incorporated.
- Add vanilla paste and lemon zest, stirring until combined.
- Add flour and baking powder, alternating with milk, beating until combined.
- Stir in rhubarb, reserving ¼ cup for the top of the cake.
- Spread batter into prepared pan.
- Scatter reserved rhubarb over the top of the cake.
- Sprinkle raw sugar and sliced almonds over the top of the cake.
- Bake for 30–50 minutes* until set in the middle and golden brown on top.
- Let the cake cool slightly before removing it from the pan, and then cool completely before cutting.
- * If you live at high altitude, creaming butter and sugar may take up to 6 minutes. Start checking the cake at 40 minutes. I live at 5,100 feet, and it took 50 minutes before a toothpick came out clean.
