Rhubarb Buckle

Rhubarb Buckle is a delightful dessert that perfectly balances tart and sweet flavors. This cake-like treat is incredibly simple to make, making it ideal for busy days when you still want to whip up something special. Plus, the addition of fresh rhubarb gives it a unique twist that sets it apart from more traditional cake recipes.

Recipe Information

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 210
Protein: 3g
Carbohydrates: 30g
Fat: 8g
Fiber: 1g
Sugar: 10g
Sodium: 150mg

Why Make Rhubarb Buckle

Rhubarb Buckle is not just delicious; it’s also a great way to incorporate seasonal produce into your baking. The tartness of rhubarb pairs wonderfully with the sweetness of sugars, creating a perfect balance that delights the taste buds. This dessert is versatile—serve it for breakfast, a snack, or dessert, and it will always impress. It’s also easy to customize with different spices or toppings, making it a fantastic option for any occasion.

How to Make Rhubarb Buckle Step by Step

Ingredients

2 cups chopped rhubarb, 2 cups all-purpose flour, ¾ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ cup unsalted butter (melted), 2 eggs, ¾ cup whole milk, 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In one bowl, whisk together the flour, baking powder, salt, and cinnamon. In another bowl, mix the granulated sugar, eggs, milk, melted butter, and vanilla.
3. Fold the dry ingredients into the wet ingredients until just combined. Toss the rhubarb with a tablespoon of flour and gently fold it into the batter.
4. Pour the batter into the prepared pan and smooth the top. Sprinkle brown sugar over the surface for a crisp topping.
5. Bake for 40-45 minutes or until the top is golden and a toothpick comes out clean from the center.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How to Serve Rhubarb Buckle

Rhubarb Buckle is wonderful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve it with a light salad of mixed greens dressed with lemon vinaigrette. A drizzle of custard sauce over the warm buckle also adds an indulgent touch.

How to Store Rhubarb Buckle

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a slice in the microwave for a few seconds or enjoy it cold. If you desire to keep it longer, you can freeze the Rhubarb Buckle wrapped tightly in plastic wrap for up to 3 months. Just thaw it in the fridge before serving.

Expert Tips for Cooking Rhubarb Buckle

• Ensure your rhubarb is fresh; look for vibrant color and firm stalks.
• Don’t over-mix the batter to keep the texture light and fluffy.
• Experiment with spices like nutmeg or ginger for added flavor.
• For a chewier topping, try using coarse brown sugar.
• Make it gluten-free by substituting the all-purpose flour with a gluten-free blend.

Delicious Variations of Rhubarb Buckle

• Add a splash of orange juice and zest for a citrusy twist.
• Mix in chopped nuts like walnuts or pecans for added crunch.
• Incorporate shredded coconut for a tropical flair.

Rhubarb Buckle is a delightful treat that captures the essence of spring in every bite. It’s easy to prepare, invitingly delicious, and makes a lovely addition to any table. Whether enjoyed warm from the oven or as a leftover snack, this recipe is sure to become a family favorite. Try making Rhubarb Buckle today, and savor its wonderful flavors and textures!

Rhubarb Buckle

A delightful dessert that balances tart and sweet flavors, featuring fresh rhubarb in a cake-like treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 9 servings

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups chopped rhubarb
• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• ½ cup unsalted butter (melted)
• 2 large eggs
• ¾ cup whole milk
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In one bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In another bowl, mix the granulated sugar, eggs, milk, melted butter, and vanilla.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Toss the rhubarb with a tablespoon of flour and gently fold it into the batter.

Baking

1. Pour the batter into the prepared pan and smooth the top.
2. Sprinkle brown sugar over the surface for a crisp topping.
3. Bake for 40-45 minutes or until the top is golden and a toothpick comes out clean from the center.

Cooling & Serving

1. Cool in the pan for 10 minutes, then transfer to a wire rack.
2. Serve warm or at room temperature.

Notes

Rhubarb Buckle can be enhanced with whipped cream or ice cream. For variety, incorporate nuts or coconut, or add spices such as nutmeg. It can also be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.