Rhubarb Cake (Norwegian)

This charming little cake is bursting with tart rhubarb and topped with a sweet, cinnamony crunch. A cozy treat that’s perfect with a cup of coffee or tea - it’s just the kind of recipe Grandma might’ve made on a spring afternoon.

2 cups rhubarb, chopped
1 cup all-purpose flour, unbleached
1 cup sugar
½ cup butter, softened
2 large eggs
1 tsp. pure vanilla extract
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
½ cup milk

Topping:
½ cup brown sugar
½ tsp. ground cinnamon

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 9" round cake pan so your cake doesn’t stick.

In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each one, then stir in the vanilla.

In another bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add this to your wet mixture, alternating with the milk. Mix just until everything is combined.

Gently stir the chopped rhubarb into the batter, making sure it’s spread throughout.

Pour the batter into your prepared pan and even it out with a spatula. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle it over the top.

Place the cake in the oven and bake for 40-45 minutes, or until a toothpick comes out clean and the top is golden. Let it cool before slicing and serving.

This rhubarb cake is a lovely way to celebrate the season - simple, sweet and full of nostalgic flavour. Let me know if you want a version using sour cream or yogurt for an extra-moist twist.