Rhubarb Buckle Recipe
If you’re craving a show-stopping spring dessert that bursts with sweet-tart flavor, let me introduce you to Rhubarb Buckle. This beloved treat is somewhere between a tender cake and a fruit-studded cobbler, with buttery crumbs on top and juicy pockets of rhubarb in every bite. Whether you’re a lifelong fan of rhubarb or just looking for a fresh spin on classic comfort bakes, Rhubarb Buckle delivers nostalgia and delight with minimal fuss.
Ingredients You’ll Need
Rhubarb Buckle comes together with a handful of pantry staples and a couple of fresh ingredients. Each plays its part in creating layers of bright flavor, pillowy texture, and that signature golden crumb topping you’ll find impossible to resist.
- Rhubarb (2 cups, chopped fresh): The star of the show! Fresh rhubarb brings tangy color and flavor that make this cake uniquely springy.
- Granulated sugar (1/4 cup for fruit, 1 cup for batter): This sweetens the rhubarb and the cake base, balancing the tartness perfectly.
- Unsalted butter (1/2 cup softened for cake, 1/4 cup cold for topping): Gives luscious moisture to the cake while forming crisp crumbles on top.
- Eggs (2 large): Essential for a rich, tender crumb that holds up to juicy fruit.
- Vanilla extract (1 teaspoon): Adds a warm, homey aroma and flavor.
- All-purpose flour (2 cups for cake, 1/3 cup for topping): The structure for both cake and crumble, keeping everything together.
- Baking powder (2 teaspoons): Gives your buckle lift and lightness.
- Salt (1/2 teaspoon): Just a little enhances all the other flavors.
- Milk (1/2 cup): Adds moisture and helps the batter stay soft and tender.
- Topping: Granulated sugar (1/2 cup), flour (1/3 cup), butter (1/4 cup), cinnamon (1 teaspoon): These combine to bake into a crisp, fragrant streusel topping that sets the Rhubarb Buckle apart.
How to Make Rhubarb Buckle
Step 1: Prep Your Pan and Oven
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan. A well-prepped pan means you’ll get tidy, easy-to-lift squares once your Rhubarb Buckle is baked and cooled—no frustrating sticking when it’s time to serve.
Step 2: Sweeten the Rhubarb
Toss the chopped rhubarb in a small bowl with 1/4 cup granulated sugar. Let the mixture sit while you prepare the cake batter. This not only sweetens the rhubarb but helps draw out its bright, blushing juices, ensuring your buckle is packed with fruit flavor.
Step 3: Make the Cake Batter
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy—this is key for a tender, airy crumb. Beat in the eggs one at a time, fully incorporating each, then stir in the vanilla extract for that familiar, homey aroma. In a separate bowl, whisk together 2 cups flour, the baking powder, and salt. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry. This method ensures a soft, cohesive batter that won’t turn tough.
Step 4: Fold in the Rhubarb
Gently fold the sugar-tossed rhubarb into the cake batter, taking care not to overmix. You want streaks of that jewel-toned fruit to run through each piece of your Rhubarb Buckle, delivering pretty pops of flavor in every bite.
Step 5: Spread and Top
Spread your batter evenly into the greased pan, smoothing the top. Now, prepare the topping: mix 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl. Add the cold, cubed butter and cut it in until the mixture looks like coarse crumbs—fingers or a pastry blender work perfectly here. Sprinkle the topping evenly across the batter, making sure every inch gets a little cinnamon-laced crunch.
Step 6: Bake and Cool
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should turn golden and crisp while the inside stays moist and studded with tangy rhubarb. Allow your Rhubarb Buckle to cool in the pan for at least 20 minutes to set, making for the cleanest slices and deepest flavors.
How to Serve Rhubarb Buckle
Garnishes
Dress up your Rhubarb Buckle with a scoop of silky vanilla ice cream or a generous swirl of freshly whipped cream—the creaminess is the perfect counterpoint to the tart and buttery cake. A scatter of lemon zest or sliced strawberries is gorgeous and brings a splash of extra brightness to every serving.
Side Dishes
Pair your Rhubarb Buckle with a simple fruit salad of strawberries, blueberries, and orange segments to echo the buckle’s sweet-tart notes. For brunch, serve alongside Greek yogurt and a pot of hot, fragrant tea—this makes for the most inviting spring spread imaginable.
Creative Ways to Present
If you want to give your buckle a special occasion spin, cut it into small squares and layer in mason jars with whipped cream for delightful parfaits. Or, plate warm slices with a drizzle of custard sauce for an elegant dessert that wows your guests. Individual ramekins work beautifully for personal portions that feel extra festive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Rhubarb Buckle covered right in the pan or in an airtight container at room temperature for up to two days. If your kitchen runs warm, store it in the fridge to keep that topping crisp and the fruit fresh.
Freezing
Rhubarb Buckle holds up surprisingly well in the freezer. Wrap individual squares tightly in plastic wrap and foil, then freeze for up to two months. Thaw at room temperature or gently reheat for that fresh-baked texture whenever you crave a slice.
Reheating
To enjoy your leftover buckle warm, pop a piece in the microwave for 15–20 seconds, or give it a quick turn in a 300°F oven. The topping crisps up again and the cake gets just a bit gooey around the fruit—absolutely irresistible.
FAQs
Can I substitute other fruits for rhubarb in Rhubarb Buckle?
Yes! If rhubarb isn’t in season, try swapping in strawberries for something equally springy, or experiment with blueberries, raspberries, or even diced apples in the fall. Each combination gives the buckle its own delicious personality.
Do I need to peel rhubarb before using it?
Typically, there’s no need to peel rhubarb unless the stalks are especially thick or stringy. Just wash and trim the ends, then chop—those gorgeous pink-green skins add both color and flavor to your buckle.
Can I make Rhubarb Buckle gluten-free?
Absolutely! Use your favorite 1:1 gluten-free flour blend in place of all-purpose, and check that your baking powder is certified gluten free. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice.
How do I know when my Rhubarb Buckle is done baking?
Your buckle is ready when the top is golden and a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs. Don’t be tempted to overbake—even a slightly gooey center means extra moist cake later.
What’s the difference between a buckle and a crumble?
While both celebrate fruit and streusel topping, a buckle is a true cake with fruit mixed throughout, so the cake “buckles” around the fruit as it bakes. A crumble usually layers all the fruit on the bottom and the crisp on top, with no cake involved.
Final Thoughts
If you’ve never tried making Rhubarb Buckle, this is your sign to grab some rhubarb and treat yourself. Every time I serve this, it brings sheer joy to the table, and I hope it does the same for you! Whether you follow the recipe to the letter or add your own twist, Rhubarb Buckle has a way of turning an ordinary day into a little celebration—enjoy every crumb!
Print
Rhubarb Buckle Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This delightful Rhubarb Buckle is a perfect spring dessert that combines the tangy flavor of fresh rhubarb with a sweet, crumbly topping. Enjoy a slice of this fruit buckle with a cup of tea or coffee for a delightful treat.
Ingredients
Rhubarb Base:
- 2 cups chopped fresh rhubarb
- 1/4 cup granulated sugar (for tossing rhubarb)
Buckle Batter:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven and prepare the rhubarb: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan. Toss the chopped rhubarb with 1/4 cup sugar in a small bowl.
- Mix the batter: Cream together butter and sugar in a large bowl, then add eggs and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the creamed mixture. Fold in the sugared rhubarb and spread the batter in the pan.
- Prepare the topping and bake: Mix sugar, flour, and cinnamon for the topping. Cut in cold butter until crumbly. Sprinkle over the batter. Bake for 40–45 minutes until done. Cool before serving.
Notes
- For extra flavor, you can substitute half of the rhubarb with strawberries.
- This buckle is best enjoyed slightly warm with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
