Rhubarb Buckle
Delight in the cozy comfort of a homemade Rhubarb Buckle, a classic dessert that perfectly balances tangy rhubarb with a tender, buttery cake base. Bursting with seasonal flavor, this old-fashioned treat features rhubarb folded into a luscious vanilla-scented batter and is crowned with a cinnamon-brown sugar crumble that bakes to golden perfection. Simple to prepare in just 20 minutes and baked to fragrant bliss in 45, this rustic dessert is ideal for spring brunches, summer gatherings, or anytime you're craving a touch of nostalgia. Serve it warm or at room temperature, and pair with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible finish your guests will rave about. Perfect for those who love seasonal baking, this rhubarb buckle will become a timeless favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter (softened)
- 1 large egg
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 2 cups rhubarb (chopped into ½-inch pieces)
- 0.5 cups brown sugar
- 0.25 cups cold unsalted butter (cut into small cubes)
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan, or line it with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, cream 0.5 cups of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in 2 cups of chopped rhubarb until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, mix 0.5 cups of brown sugar, 1 teaspoon of ground cinnamon, and 0.25 cups of cold cubed unsalted butter. Use your fingers or a pastry cutter to create a crumbly mixture.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the buckle to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 54.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
