Description
A delightful Norwegian Rhubarb Cake with a tender crust that balances the tartness of rhubarb with sweet, buttery richness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1 egg, lightly beaten
- 2 tbsp cold water
- 1 tbsp sugar
- Pinch of salt
- 4 cups rhubarb, trimmed and sliced
- 1/2 cup granulated sugar
- 2 tsp lemon zest
- 1 tbsp butter
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat the oven to 350°F (175°C) and grease a springform pan lightly.
- Combine flour, sugar, and salt in a bowl and whisk gently until blended.
- 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 to form a base.
- Melt the butter in a saucepan over medium heat, then add rhubarb, sugar, and lemon zest.
- Cook, stirring gently, until the rhubarb softens, about 8-10 minutes.
- Stir in cornstarch if a thicker filling is desired.
- Spread the rhubarb filling over the crust.
- Crumble the remaining dough over the top or roll it out to form a lattice.
- Bake for 30-35 minutes until the crust is golden and filling is bubbling.
- Let the cake cool in the pan for 10 minutes before releasing the springform.
Notes
Serve warm with vanilla ice cream or a dollop of cream. Store leftovers in the refrigerator for up to three days or freeze slices for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg