Description
Indulge in the delightful flavors of spring with this Rhubarb Buckle, a charming and rustic cake that perfectly balances the tartness of fresh rhubarb with a sweet crumble topping. This easy-to-make dessert is a wonderful way to enjoy the seasonal bounty of rhubarb.
Ingredients
Scale
Main Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups chopped fresh rhubarb
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8-inch square or round baking dish.
- Prepare Batter: Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar, add eggs, vanilla, and sour cream. Gradually mix in dry ingredients, then fold in rhubarb.
- Add Topping: Combine flour, brown sugar, and cinnamon for topping. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 45-50 minutes until a toothpick comes out clean. Cool before serving.
Notes
- This cake is best enjoyed slightly warm with whipped cream or vanilla ice cream.
- For a sweeter variation, try substituting half of the rhubarb with chopped strawberries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
