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Norwegian Rhubarb Cake cut into eight pieces on white parchment paper.

Norwegian Rhubarb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Ben Myhre
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cake, 8 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Norwegian


A Traditional Norwegian Rhubarb Cake that celebrates and features a Springtime favorite… rhubarb. It is going to start coming up and when it does, you know there will be plenty. This cake. also known as Rabarbrakake, is a great way to enjoy rhubarb and traditional heritage cooking. 


Units Scale
  • 2/3 cup sugar
  • 3 eggs, separated
  • 1/2 cup vegetable or neutral oil
  • 1/4 cup milk
  • 3 cups rhubarb, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon shortening
  • 1/3 cup sugar
  • 1/3 cup butter, chopped
  • powdered sugar to top (optional)


  1. Preheat oven to 350° Fahrenheight
  2. In stand mixer, whip egg whites to firm peaks
  3. In separate large bowl, mix egg yolks, oil, milk, and mix with whisk.
  4. Add in 1 ½ cups of chopped rhubarb to the batter.
  5. Using an immersion blender, blend the rhubarb and batter mixture until incorporated into liquid. 
  6. Whisk in sugar, baking powder, and salt.
  7. Add flour ¼ cups at a time and mix well. 
  8. Fold in egg whites and gently mix.
  9. Place a sheet of parchment paper in the bottom of your springpan if yours tends to leak. This helps seal the spring pan. (optional)
  10. Lightly coat cake spring with shortening
  11. Pour batter into springform container
  12. Add rhubarb uniformly and allow to sit on top.
  13. Sprinkle sugar over the top evenly
  14. Evenly spread butter over top. 
  15. Bake 45 minutes
  16. Use a toothpick and place directly in center. If it comes out clean, remove. If not, bake for 5 more minutes and try again. Repeat until done
  17. Once done, cool for at least two hours
  18. Sprinkle with powdered sugar and serve.


  • Use a springform pan. While this isn’t 100% necessary, it does make cake making a bit easier. 
  • Employ the toothpick test. The toothpick test is done by placing a dry toothpick straight down into a cooking cake. If the toothpick is free from any cake bits or cake batter when you pull it out, your cake should be done. If there are still little tidbits on the toothpick, you know it needs more time. Bake it another 5 minutes and try again.
  • You can whip your eggs by hand, but a stand mixer makes it so much easier.