If you’re craving a delightful dessert that perfectly captures the fresh, tangy essence of spring, look no further than the Rhubarb Buckle: A Rustic and Charming Spring Cake Recipe. This cake is the ultimate combination of tender crumb, vibrant rhubarb pieces, and a sweet, cinnamon-spiced crumble that gives every bite a lovely crunch. It’s the kind of homemade cake that feels cozy, nostalgic, and downright irresistible — perfect for sharing with family or impressing guests with something a little different yet effortlessly charming.
Ingredients You’ll Need
The beauty of this Rhubarb Buckle lies in its simplicity. Each ingredient plays a meaningful role, whether adding moistness, texture, or that classic balance of sweet and tart that rhubarb shines with. You won’t need any exotic elements—just wholesome pantry staples that come together to create magic in the oven.
- ½ cup (1 stick) unsalted butter, melted: For the crumbly topping that adds buttery richness and crisp texture.
- 1 cup all-purpose flour: The foundation for both the topping and the tender cake beneath.
- ½ cup packed light brown sugar: Adds caramel undertones that enhance the cinnamon in the topping.
- 1 tablespoon ground cinnamon: Gives the topping a warm, aromatic flavor that’s pure comfort.
- Pinch of salt: Balances sweetness and intensifies flavors in the topping and cake.
- ½ cup (1 stick) unsalted butter, at room temperature: Creates a rich, fluffy base for the cake batter.
- 1 cup granulated sugar: Sweetens the cake, counteracting rhubarb’s tartness perfectly.
- 2 large eggs: Provide structure and moisture to the cake batter.
- 1 teaspoon vanilla extract: Brings a subtle, sweet depth that rounds out the flavors.
- 2 cups all-purpose flour: Ensures the cake stays tender yet sturdy enough to hold the fruit and topping.
- 2 teaspoons baking powder: Helps the cake rise and become light as air.
- ½ teaspoon kosher salt: Enhances all the sweet and tangy elements in the cake batter.
- ½ cup milk: Adds moisture, making the crumb perfectly soft.
- 3 cups rhubarb, chopped: The star of the cake with its bright color and springtime tartness.
How to Make Rhubarb Buckle: A Rustic and Charming Spring Cake Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 350°F (175°C). Grease a 9-inch springform pan or similar baking dish thoroughly to make sure our delicious cake doesn’t stick. This step ensures easy removal and a beautiful presentation later on.
Step 2: Make the Topping
In a bowl, mix together the melted butter, flour, brown sugar, ground cinnamon, and a pinch of salt until the mixture forms a crumbly texture. This irresistible topping will form a golden, crunchy crust that contrasts wonderfully with the soft cake and juicy rhubarb beneath.
Step 3: Make the Cake Batter
Beat the softened butter and granulated sugar until pale and fluffy; this makes the cake light and tender. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract for warmth. In another bowl, whisk together the flour, baking powder, and salt to ensure even rising. Gradually add the dry ingredients into the wet, alternating with milk, and mix just until combined – overmixing can make the cake tough. Finally, gently fold in the chopped rhubarb, distributing it evenly for bursts of tanginess in every bite.
Step 4: Assemble the Cake
Pour the cake batter into your prepared pan, smoothing it out evenly with a spatula. Sprinkle the crumbly topping evenly across the surface. This layering forms the classic “buckle” texture: cake on the bottom, fruit in the middle, and crumbly topping to crown it all.
Step 5: Bake the Cake
Bake for about 45-50 minutes. You’ll know it’s done when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. The cinnamon sugar topping will be enticingly crisp, while the rhubarb stays tender and full of vibrant flavor.
Step 6: Cool and Serve
Allow the Rhubarb Buckle to cool in the pan for 15 minutes before slicing. Serve it warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream, which adds a luscious creaminess to each bite. This cake is truly a celebration of spring’s freshest flavors.
How to Serve Rhubarb Buckle: A Rustic and Charming Spring Cake Recipe
Garnishes
Elevate your Rhubarb Buckle with simple garnishes that enhance both looks and taste. A light sprinkling of powdered sugar adds a pretty snowy finish, while freshly whipped cream complements the tart rhubarb and crunchy topping perfectly. For a special touch, consider a scoop of vanilla ice cream that melts into the warm cake, turning every forkful into pure bliss.
Side Dishes
This rustic cake pairs beautifully with light side dishes. Fresh fruit salad or a crisp green salad with a tangy vinaigrette can balance its richness. If you’re serving it at brunch, a strong cup of coffee or a floral herbal tea provide the perfect accompaniment, rounding out the experience.
Creative Ways to Present
For a charming rustic look, serve the cake on a wooden board or antique plate to emphasize its homey appeal. You can also portion the cake into small squares and present them on individual dessert plates with a drizzle of honey or a sprinkle of chopped nuts. Don’t hesitate to add edible flowers or fresh rhubarb ribbons to bring out its beautiful springtime vibe.
Make Ahead and Storage
Storing Leftovers
After enjoying your Rhubarb Buckle, wrap any leftovers tightly with plastic wrap or keep them in an airtight container. The cake stays moist and flavorful for up to 3 days stored at room temperature or 5 days in the fridge. Just be sure to cover it well to prevent it from drying out.
Freezing
If you want to keep a piece of springtime magic around longer, freeze the cake wrapped securely in plastic wrap and then foil. It freezes well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
To bring back that fresh-from-the-oven warmth, reheat slices in the microwave for 20-30 seconds or briefly in a preheated 325°F oven wrapped in foil. This revives the crumbly topping’s crunch and ensures the rhubarb is piping hot without drying out the cake.
FAQs
Can I use frozen rhubarb for this cake?
Yes! Frozen rhubarb works well, but be sure to thaw and drain it very thoroughly to avoid adding extra moisture that could alter the cake’s texture.
What if I don’t have a springform pan?
No worries. A regular 9-inch round cake pan or square baking dish works just fine. Just be sure to grease it well and adjust baking time slightly if needed.
Is it necessary to use brown sugar in the topping?
Brown sugar adds a lovely depth and slight chewiness to the crumble, but if you only have granulated sugar, it can substitute in a pinch—though the flavor will be a bit lighter.
Can I make the topping ahead of time?
Absolutely. The crumb topping can be mixed and stored in the refrigerator for up to 2 days before baking, just give it a quick stir before sprinkling over the batter.
How do I tell when the cake is fully baked?
Look for a golden, crisp topping and insert a toothpick into the center—it should come out clean or with just a few moist crumbs attached.
Final Thoughts
There’s something truly special about the Rhubarb Buckle: A Rustic and Charming Spring Cake Recipe that feels both timeless and fresh. Its combination of tart rhubarb, tender cake, and cinnamon crumb topping makes it an unforgettable treat to welcome the spring season. I hope you take the time to make this delightful cake, share it with loved ones, and create some sweet, delicious memories of your own.
Print
Rhubarb Buckle: A Rustic and Charming Spring Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Buckle is a rustic and charming spring cake featuring a moist rhubarb-studded batter topped with a sweet cinnamon crumb topping. Baked to golden perfection, it offers a delightful balance of tart rhubarb and sugary crispness, perfect for a seasonal dessert or afternoon treat.
Ingredients
For the Topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cake:
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 3 cups rhubarb, chopped
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a similar baking dish to prevent sticking.
- Make the Topping: In a medium bowl, combine the melted butter, flour, brown sugar, cinnamon, and a pinch of salt. Stir together until the mixture becomes crumbly. Set this crumb topping aside for later use.
- Make the Cake Batter: In a large bowl, beat the room temperature butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk, mixing until just combined. Carefully fold in the chopped rhubarb to evenly distribute it throughout the batter.
- Assemble the Cake: Spread the prepared cake batter evenly into the greased pan. Sprinkle the crumb topping evenly over the batter layer, covering it completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Serve warm or at room temperature. For an extra treat, top with whipped cream or a dusting of powdered sugar if desired.
Notes
- Ensure the rhubarb is chopped into uniform pieces to bake evenly.
- If you prefer a less tart flavor, you can toss the rhubarb with a tablespoon of sugar before folding it into the batter.
- Using a springform pan makes it easier to remove the cake without breaking the crumb topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This buckle can also be served with vanilla ice cream for a delightful dessert.
