The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Norwegian Rhubarb Cake with Cardamom


RhubarbCakeTST2 I started daydreaming about this Norwegian Rhubarb Cake, or rabarbrakake, the moment I saw it on Outside Oslo, a lovely Scandinavian food blog. The beautiful photos drew me in, and the description of its simplicity had me hooked. Norwegian? Rhubarb? Cake? Sounds like a perfect treat to celebrate the homecoming of my part-Norwegian husband who loves rhubarb. I love that this is not overly sweet, and the cake stays moist and buttery on the inside, with little jewels of tart, soft rhubarb, and a golden, slightly crisp edge. I added my own touch of cardamom to the batter, because I usually associate Scandinavian baking with a good excuse for a dash of my favorite spice, and have to say this cake lived up to my daydreams. Maybe too much so, because, waking from my reveries, I realized the cake was half gone before the hubby came home… Oops! Welcome Home, Honey!


Norwegian Rhubarb Cake with Cardamom

  • Difficulty: easy
  • Print

Adapted slightly from Outside Oslo’s Norwegian Rhubarb Cake (Rabarbrakake) recipe and based onΒ Norwegian National Recipes

  • 1/4 cup unsalted butter = 1/2 U.S. stick = roughly 57 g., plus more for buttering pan
  • 1/3 cup whole milk
  • 2 eggs
  • 1 cup granulated sugar
  • 1 and 1/4 cup self-rising flour
  • 1/2 teaspoon cardamom (or up to one teaspoon, according to taste)
  • pinch of salt
  • fresh rhubarb, cut diagonally into 1/4-inch-thick pieces. I used two smallish stalks (150 g., or roughly 5 oz.) but would use more next time – maybe 200 g./7 oz.
  • confectioner’s sugar for dusting


  1. Preheat oven to 350 F/180 C and butter a 9-inch spring-form baking pan.
  2. Melt the butter in a small saucepan over low heat, then add the milk, stir, and set aside to cool slightly.
  3. Beat eggs and most of the sugar (reserve a little sugar for sprinkling on top) on high (I used an immersion blender) until light and fluffy. Turn speed to low as you carefully drizzle in the butter/milk mixture while continuing to blend.
  4. In a large bowl, whisk together the flour and cardamom and salt, then add the blended wet ingredients and mix with a spatula. Pour the batter into the buttered pan and then add the chopped rhubarb, scattering evenly over the cake (it’s prettiest if you can keep them buoyed on the top of the batter). Sprinkle the reserved granulated sugar on top.
  5. Bake until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes. Remove from the oven to a cooling rack and after a few minutes, release & remove the side of the pan to let the cake cool more.
  6. When cooled and ready to serve, sprinkle with confectioners sugar.


Note: this cake is best eaten within the same day! By the second day, it gets very, very moist.


Author: Laura Haugen

Writer, Traveler, Foodie

48 thoughts on “Norwegian Rhubarb Cake with Cardamom

  1. Looks delicious – I love the idea of tart rhubarb in a cake with cardamom. I bet your hubby was pleased even if it was half gone!

  2. It is so pretty πŸ™‚ Sounds delicious too!

  3. Lovely idea! I really like the combination of cardamom and rhubarb, am planning on making a crumble featuring these soon!

  4. This looks absolutely delicious – plus there is rhubarb in the garden just begging to be used!

  5. Looks beautiful, I think the hubby was lucky to get a look in at all!

  6. Beautiful, your photo’s are stunning and this cake sounds delicious. You should enter this in the whole foods rhubarb contest thats happening right now. I think it would be perfect.

  7. I love rhubarb and I think I could eat that cake all by myself! Beautiful photos

    • Me too, I had to restrain myself and my daughter from devouring the whole thing πŸ™‚ Thanks – Daytona’s photos on Outside Oslo are 100x more beautiful, though – take a look at her breath-taking photos and you’ll see why I was drawn in!

  8. You already had me with those beautiful pictures, but with rhubarb and cardamom??? oh wow! I’m totally in! do you think I can use even the frozen rhubarb or it will be better waiting for the fresh?

    • Someone asked about using frozen rhubarb on Daytona’s post (from Outside Oslo blog) too, and she advised defrosting and draining the rhubarb first – I think that’s wise advice! Otherwise, the amount of liquid & temperature/time might have to be altered. I do think fresh would be best; but if you have a hankering for rhubarb cake, do try! Thanks, and let me know how it goes if you try it!

  9. I adore cardamom! And your cake looks amazing!

  10. Beautiful photos of a beautiful cake ☺️

  11. Never heard of this before, it looks stunning!

  12. Amazing!!! I have to buy some rhubarb x

  13. I love Rhubarb, so I bet I’d love this cake! Looks like I know what to bake next πŸ™‚

  14. This looks like a beautiful, fresh and simple cake to make! Perfect for spring time! πŸ˜€

  15. What a lovely cake. The rhubarb pieces look so pretty.

  16. Your rhubarb cake is beautiful, Laura! I love the light dusting of powdered sugar on top!

  17. Another one? You are my resource for all things rhubarb. I love cardamom. This wouldn’t last a day in my house! Thanks for sharing this lovely recipe!

  18. Your blog is beautiful! Your pictures are astounding! Not to mention this cake here. I was just talking about my love of rhubarb earlier, so a big slice of this would totally work for me!

  19. Now I know what to bake with my ground cardamom, thanks!

    • Thanks, Johnny. My favorite way to use ground cardamom when I have some to spare is to sprinkle it in the coffee maker along with the ground coffee, then brew. Just a touch of that peppery cardamom in your coffee. Do you do this too? It would go well with this cake!

  20. Laura, thank you for your kind words–in the post and in the comments! I’m glad you enjoyed the cake, and the addition of cardamom sounds wonderful!

  21. Pingback: Around My Edible Garden | My Kitchen Witch

  22. Love rhubarb. It’s quite tart, so I’m interested to note that your yummy recipe needs only 1 cup of sugar.

  23. Pingback: Strawberry & Rhubarb Roundup | The Seasoned Traveler

  24. Hi! Thank you for the recipe. I made it with 200g rhubarb as suggested, and sunflower spread and oat milk because my partner is dairy intolerant. I used my IKEA cup measuring bowls and although I’m always a bit worried about cup measurements it worked very well!

I'd love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s