Rhubarb Buckle

This Rhubarb Buckle is a soft old-fashioned cake filled with tart chopped rhubarb and finished with a buttery brown sugar crumb topping. It’s tender, cozy, and perfect with coffee, whipped cream, or a scoop of vanilla ice cream.

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Course: Brunch, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 350kcal

Author: Lora

Equipment

9-inch square baking pan
Parchment paper
mixing bowls
whisk
electric mixer
spatula
pastry cutter or fork

Ingredients

2 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream or plain Greek yogurt
1 to 2 tablespoons milk, only if needed
3/4 cup all-purpose flour
1/2 cup light brown sugar, packed
1/3 cup rolled oats, optional
1 teaspoon cinnamon
1/4 teaspoon fine salt
5 tablespoons cold unsalted butter, cubed

Instructions

Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat softened butter and granulated sugar until creamy and light.
Beat in the eggs one at a time, then mix in the vanilla.
Add the dry ingredients in two additions, alternating with the sour cream. Mix gently just until combined.
Fold in the chopped rhubarb. The batter should be thick. Add 1 to 2 tablespoons milk only if it feels too stiff to spread.
Spread the batter evenly into the prepared pan.
Make the crumb topping by mixing flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter until crumbly.
Sprinkle the crumb topping evenly over the batter without pressing it down.
Bake for 42 to 50 minutes, or until the top is golden and a toothpick inserted near the center comes out with moist crumbs.
Cool in the pan for at least 30 minutes before slicing.

Notes

For strawberry rhubarb buckle, use 1 1/2 cups rhubarb and 1 cup chopped strawberries. For frozen rhubarb, thaw it first and pat it dry well before adding it to the batter. Do not overmix once the flour goes in, or the cake can turn dense. Store covered at room temperature for 1 day or refrigerate for up to 4 days. Warm slices in a low oven for the best texture.

Nutrition