This Norwegian Vanilla Rhubarb Cake captures the colors of the rhubarb varieties that grow in my garden. You may be familiar with the red varieties – the greens are just as flavorful and create a colorful palette to top this upside-down cake.
The tart flavors of rhubarb sit on top of a delectably moist and tender vanilla cake. The Norwegians are experts at fruity, moist cakes – trust me. In fact they claim that their national cake is indeed the world’s best cake. (you can try it for yourself here – let me know if you agree!)
If you like vanilla, rhubarb and pound cake, in any order listed, this is the cake for you.
- 3 or 4 stalks of rhubarb cut into strips equal to the width of your loaf pan
- 1 cup sugar + 4 tbsp more to sprinkle on the rhubarb strips
- 1 cup sifted all purpose flour
- 6 tablespoons butter at room temperature + more for pan
- 3 eggs at room temperature
- 3/4 cup light sour cream at room temperature or plain yogurt
- 2 teaspoons pure vanilla extract plus option to scrape 1 vanilla bean pod into the mix.
- 1 teaspoon baking powder
- 1/4 tsp baking soda
- 1 pinch Kosher salt
-
Place the rhubarb pieces in a single layer in a baking dish and sprinkle with 4 tbsp of sugar. Let it sit for about an hour or more until the rhubarb releases its juice and sugar starts to dissolve into a little bit of syrup.
-
Butter a WIDE* loaf pan (I recommend a 5" x 10") and line it with parchment paper. Butter the paper as well.
-
Place the rhubarb on the bottom of the pan making sure to completely cover the bottom with plenty of rhubarb. Scrape any leftover juices and sugar over the top.
-
In a bowl beat butter and sugar until fluffy. Add eggs, one at a time, beating with each addition until the batter is airy.
-
Beat in half of the flour, sour cream, and then the other half of the flour. Beating with each addition.
-
Stir in vanilla and/or vanilla bean.
-
Add baking powder and baking soda.
-
Spoon batter over the rhubarb into the prepared pan and bake for 40 minutes at 350F or until a stick comes out clean.
-
Let the cake cool.
-
Invert the pan over a plate. Enjoy!
adapted from Missingflavor.blogspot.com
*If you don't have a wide loaf pan, just don't use all the batter. It will overflow in your oven.
Yum! Can you send me some! 😉
Oh, this looks beautiful! What a lovely combination of flavors + textures, not to mention colors! Exquisite!