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!)
- 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
- ¾ 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
- ¼ tsp baking soda
- pinch of 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!
*If you don't have a wide loaf pan, just don't use all the batter. It will overflow in your oven.