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Vanilla Rhubarb Cake

June 12, 2015 by Emily Brees 2 Comments - This post may contain affiliate links.

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A Norwegian recipe for Rhubarb Vanilla Bean Cake that's similar to an upside down cake. Super rich and delicious! A family favorite! | #RHUBARB | #CAKE | #BAKING | #Recipes at OatandSesame.com

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.

Vanilla Rhubarb 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!)

Vanilla Rhubarb Cake

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Vanilla Rhubarb Cake
Prep Time
1 hr 15 mins
Cook Time
40 mins
Total Time
1 hr 55 mins
 

If you like vanilla, rhubarb and pound cake, in any order listed, this is the cake for you.

Course: Dessert
Cuisine: American
Keyword: rhubarb
Servings: 12 slices
Calories: 175 kcal
Author: Oat&Sesame
Ingredients
  • 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
Instructions
  1. 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.
  2. Butter a WIDE* loaf pan (I recommend a 5" x 10") and line it with parchment paper. Butter the paper as well.

  3. 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.
  4. In a bowl beat butter and sugar until fluffy. Add eggs, one at a time, beating with each addition until the batter is airy.
  5. Beat in half of the flour, sour cream, and then the other half of the flour. Beating with each addition.
  6. Stir in vanilla and/or vanilla bean.
  7. Add baking powder and baking soda.
  8. Spoon batter over the rhubarb into the prepared pan and bake for 40 minutes at 350F or until a stick comes out clean.
  9. Let the cake cool.
  10. Invert the pan over a plate. Enjoy!
Notes

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.

Nutrition Facts
Vanilla Rhubarb Cake
Amount Per Serving (1 g)
Calories 175
* Percent Daily Values are based on a 2000 calorie diet.

 


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Reader Interactions

Comments

  1. Taryn Oakley

    June 13, 2015 at 10:43 am

    Yum! Can you send me some! 😉

    Reply
  2. Amy @ Fearless Homemaker

    July 2, 2015 at 4:32 pm

    Oh, this looks beautiful! What a lovely combination of flavors + textures, not to mention colors! Exquisite!

    Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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