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Perfect Swedish Rhubarb Cardamom Fika Cake Recipe with Easy Pearl Sugar Crust

Swedish Rhubarb Cardamom Fika Cake - featured image
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A delightful Swedish fika cake combining tangy rhubarb and warm cardamom, topped with a crunchy pearl sugar crust. Perfect for spring and summer gatherings or cozy coffee moments.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cardamom (freshly ground recommended)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened (European-style preferred)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) whole milk, room temperature
  • 3 cups (300 g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/3 cup (75 g) pearl sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and ground cardamom. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix gently between additions until smooth but slightly thick.
  6. Gently fold the chopped rhubarb into the batter using a rubber spatula, being careful not to crush the pieces.
  7. Spread the batter evenly into the prepared pan. Generously sprinkle the pearl sugar over the top.
  8. Bake for 40–45 minutes, starting to check at 40 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh cardamom pods ground just before baking for best flavor. Do not substitute pearl sugar with regular or coarse sugar to maintain the authentic crunchy crust. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. For gluten-free, use a 1:1 gluten-free flour blend and add xanthan gum for texture. If rhubarb is very tart, toss with a tablespoon of sugar before folding in. To prevent pearl sugar melting too fast, bake on a lower oven rack.

Nutrition

Keywords: Swedish cake, rhubarb cake, cardamom cake, fika cake, pearl sugar crust, Scandinavian dessert, spring dessert, summer cake

Find it online: https://sweetstirring.com/perfect-swedish-rhubarb-cardamom-fika-cake-recipe-with-easy-pearl-sugar-crust/