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Rhubarb Buckle

Irresistibly Sweet Rhubarb Buckle for Summer Snacking

This Rhubarb Buckle combines a moist cake with a buttery crumb topping, perfect for summer snacking.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can use gluten-free blend
  • 3/4 cup Brown Sugar can be substituted with white sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking Powder ensure it's fresh
  • 3/4 cup Sour Cream Greek yogurt works too
  • 4 tablespoons Unsalted Butter melted
  • 2 large Eggs or flax eggs for vegan
  • 1 teaspoon Vanilla Extract optional
For the Rhubarb Filling
  • 2 cups Chopped Rhubarb can substitute with blueberries or peaches
For the Crumb Topping
  • 1/2 cup Brown Sugar or white sugar
  • 1/2 cup All-Purpose Flour the same flour used for batter
  • 4 tablespoons Unsalted Butter melted
  • 1 pinch Salt

Equipment

  • Mixing Bowl
  • 9-inch Round Baking Pan
  • spatula
  • whisk

Method
 

Crumb Topping Preparation
  1. Combine brown sugar, all-purpose flour, and a pinch of salt. Melt unsalted butter and mix until crumbly.
Batter Preparation
  1. Whisk together all-purpose flour, salt, baking powder, and brown sugar in a large bowl.
  2. Create a well in the center for wet ingredients.
  3. Blend sour cream, melted butter, eggs, and vanilla extract in a separate bowl until smooth.
  4. Gradually pour wet ingredients into the dry ingredients, mixing gently until just combined.
  5. Fold in chopped rhubarb until evenly distributed.
Baking
  1. Pour the batter into a greased and parchment-lined pan. Smooth the top evenly.
  2. Sprinkle the crumb topping over the batter evenly.
  3. Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until golden.
  4. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Choose fresh rhubarb and avoid overmixing to ensure a light texture. Let it cool before slicing for clean cuts.

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