Rhubarb Buckle with Ginger Crumb
Bursting with seasonal flair, this Rhubarb Buckle with Ginger Crumb is a delightful twist on a classic coffee cake, perfect for spring gatherings or cozy afternoons. The tender, buttery cake is infused with tangy bites of fresh rhubarb and the subtle warmth of crystallized ginger, while a golden, spiced crumb topping made with brown sugar and ground ginger adds irresistible crunch and flavor. Easy to make with simple pantry ingredients, this buckle bakes up in under an hour, filling your kitchen with sweet, comforting aromas. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect dessert or enjoy a slice with your morning coffee. Whether for brunch, dessert, or snacking, this rhubarb buckle is a showstopper.
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Recipe Information
Ingredients
- 2 cups rhubarb
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 tablespoons crystallized ginger, finely chopped
- 0.5 cup brown sugar
- 1 teaspoon ground ginger
- 0.25 cup unsalted butter (for crumb topping)
- 0.5 cup all-purpose flour (for crumb topping)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9-inch square baking pan with parchment paper.
Slice the rhubarb into small pieces and set aside. Ensure the pieces are approximately 1/2 inch in size for even distribution.
In a large mixing bowl, cream together the granulated sugar and 1/2 cup of unsalted butter until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped rhubarb and crystallized ginger into the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
In a small bowl, prepare the crumb topping by combining brown sugar, ground ginger, 1/4 cup of unsalted butter, and 1/2 cup of flour. Mix with a fork or your fingers until crumbly.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the buckle to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Optionally, pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 665.7 g | 242% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 411.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 740 mg | 57% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2087 mg | 44% | |
*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.
