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Rhubarb Buckle

Delicious Rhubarb Buckle to Brighten Your Summer Days

Enjoy a scrumptious Rhubarb Buckle that balances sweet and tart perfectly, a delightful dessert for summer gatherings.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Rhubarb fresh or frozen
  • 1 cup Brown Sugar or coconut sugar for a healthier alternative
  • 2 cups All-Purpose Flour can replace with gluten-free flour
  • 1/2 cup Butter (Melted) unsalted preferred
  • 1/2 cup Sour Cream or plain yogurt
  • 2 large Eggs or flax eggs for vegan option
  • 2 teaspoons Vanilla Extract optional but recommended
  • 1 teaspoon Baking Powder check for freshness
For the Crumb Topping
  • 1/2 cup Brown Sugar or with a pinch of cinnamon
  • 1 cup All-Purpose Flour same as batter for consistency
  • 1/2 cup Butter (Chilled) for a firmer texture
  • 1 pinch Salt

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions for Rhubarb Buckle
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a mixing bowl, combine the brown sugar, flour, melted butter, and a pinch of salt. Mix until crumbly.
  3. In another bowl, whisk together the all-purpose flour, salt, baking powder, and sugar.
  4. Add the sour cream, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until creamy.
  5. Gently fold in the chopped rhubarb until evenly distributed.
  6. Pour the batter into the prepared pan, spreading it evenly.
  7. Sprinkle the crumb mixture over the top of the batter.
  8. Bake for about 45 minutes or until golden brown and a toothpick comes out clean.
  9. Allow to cool for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Thaw frozen rhubarb before use and check baking time as ovens can vary.

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