Norwegian Rhubarb Cake – Tender Crust
A delightful cake with a buttery-soft crust and tangy-sweet rhubarb filling, perfect for gatherings and cozy evenings.
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed Using real butter elevates the flavors.
- 1 large egg, lightly beaten
- 2 tbsp cold water
- 1 tbsp sugar
- 1 pinch salt
For the filling
- 4 cups rhubarb, trimmed and sliced
- 1/2 cup granulated sugar
- 2 tsp lemon zest
- 1 tbsp butter
- 1 tsp cornstarch (optional, for thickening) Use if a thicker filling is desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a springform pan lightly.
- In a bowl, combine flour, sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs; add the egg and water, mixing just until the dough comes together.
- Press two-thirds of the dough evenly into the pan, forming the base. Set aside the remaining dough for the top.
Cooking
- In a saucepan, melt the butter, add rhubarb, sugar, and lemon zest. Cook over medium heat, stirring, until the rhubarb softens and the mixture thickens, about 8–10 minutes.
- If you like a thicker filling, stir in cornstarch that has been dissolved in a tablespoon of water.
- Spread the rhubarb filling over the crust. Crumble the remaining dough over the top, or roll it out and place as a lattice.
- Bake for 30–35 minutes, until the crust is golden and the filling is bubbling. Let cool in the pan for 10 minutes, then release the springform.
Notes
This cake shines when served warm, paired with a scoop of vanilla ice cream or a dollop of whipped cream. Store in an airtight container at room temperature or refrigerate to extend its shelf life. Wrap individual slices for freezing.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 15g
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