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
Scale
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.
