Swedish Rhubarb Cardamom Fika Cake with Pearl Sugar Crust
A cozy Swedish fika cake featuring tangy rhubarb, warm cardamom, and a crunchy pearl sugar crust. Perfect for spring and summer gatherings or a comforting coffee break treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Swedish
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) milk, whole or 2%
- 1 1/2 teaspoons ground cardamom (freshly ground preferred)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (about 250g) fresh rhubarb stalks, chopped into 1-inch pieces
- 2 tablespoons granulated sugar (for rhubarb topping)
- 1/3 cup (about 50g) pearl sugar
Instructions
- Toss chopped rhubarb with 2 tablespoons sugar in a bowl and let sit for 10 minutes to soften and reduce tartness.
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, ground cardamom, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the flour mixture in thirds, alternating with milk (start and end with flour), mixing gently but thoroughly after each addition.
- Pour batter into prepared pan and spread evenly with a spatula.
- Scatter the sugared rhubarb pieces evenly on top of the batter, gently pressing them in without submerging.
- Sprinkle pearl sugar generously over the rhubarb to create a crunchy crust.
- Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean and the crust is golden and crisp. Tent with foil halfway if pearl sugar browns too quickly.
- Cool cake in the pan on a wire rack for at least 15 minutes before removing.
- Serve warm or at room temperature, ideally with coffee or tea.
Notes
Use freshly ground cardamom for best flavor. Let the cake cool before slicing to preserve the pearl sugar crust. If rhubarb sinks, cut pieces smaller or fold gently into batter. Pearl sugar can be substituted with coarse sanding sugar but texture will differ. Room temperature ingredients help batter mix smoothly.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 250
- Fat: 10
- Carbohydrates: 35
- Protein: 3
Keywords: Swedish cake, rhubarb cake, cardamom cake, fika cake, pearl sugar crust, spring dessert, easy cake recipe