Scandinavian-style rhubarb cake

A delightful treat to enjoy any time of day!

I can’t get enough of rhubarb, especially when I’m able to find local, freshly-picked stalks. It’s one of the true delights of springtime for me. I love how its tart flavour balances out the sweetness of baked goods and this cake, with its tasty streusel topping that stays crisp for days, is a perfect example. It’s super versatile – enjoy it for breakfast, brunch or with coffee or tea as a snack. For those wondering, cardamom – one of my favourite spices – features prominently in Scandinavian baking thanks to historic trade routes that may date back to the Vikings. If you’re looking for more rhubarb inspiration, check out this recipe roundup.

Ingredients

Cake:

• 1 1/2 cups (180 g) all-purpose flour
• 2/3 cup (134 g) white sugar
• 1/3 cup (67 g) brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon each cinnamon and freshly ground cardamom
• 1 large egg, beaten
• 1/4 cup (60 mL) milk
• 3/4 cup (187 g) sour cream or plain yogurt
• 2 cups (244 g) diced rhubarb (in 1/2 inch or 1.25 cm pieces) *

*fresh is ideal but you can use frozen diced rhubarb if you prefer. Do not thaw the fruit before adding and increase baking time by a few minutes to account for the moisture the rhubarb will release during cooking.

Topping:

• 3/4 cup (150 g) white sugar
• 3 tablespoons (42 g) salted butter, softened
• 3 tablespoons (31 g) all-purpose flour
• ¼ teaspoon each ground cinnamon and cardamom, or more, to taste

Method

• Preheat oven to 350F. Grease the sides of a 9-inch (22.5 cm) spring form pan and line the bottom with a circle of parchment paper cut to fit; set aside. Alternatively, you can use a greased and parchment-lined 9-inch (22.5 cm) square baking dish.
• To make the cake: Stir together flour, sugars, baking soda, salt and spices in a large bowl.
• Stir in beaten egg, milk and sour cream until smooth, then fold in rhubarb.
• Pour into the prepared baking pan and spread with a spatula so the top is even.
• Make the streusel topping by stirring together the sugar, flour and spices with butter in a medium bowl until blended and crumbly in texture.
• Sprinkle streusel mixture evenly on top of cake.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool on a wire rack at least 25 minutes before slicing and serving.
• Leftover cake can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Thaw in fridge about 10 hours before serving cake that’s been frozen.

Serves 10-12.