Scandinavian Rhubarb Cake Recipe

Name: Scandinavian Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground mace; 1/4 teaspoon ground ginger; 2 eggs; 1 cup sugar, plus 1-2 tablespoons for rhubarb; 1/4 cup melted butter, plus more for cake pan; 1/3 cup milk; 1 teaspoon almond extract; 2 large stalk rhubarb

Servings: persons

1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
2 eggs
1 cup sugar, plus 1-2 tablespoons for rhubarb
1/4 cup melted butter, plus more for cake pan
1/3 cup milk
1 teaspoon almond extract
2 large stalk rhubarb

1
Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
2
Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
3
In a small bowl, sift together flour, baking powder and spices.
4
In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
5
Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground mace, and more.

Yes, Scandinavian Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scandinavian Rhubarb Cake

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