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
Scale
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
