Go Back

Rhubarb Buckle

A delightful dessert combining tart rhubarb with a tender cake base, perfect for casual gatherings or indulgent treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main 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 whole 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 together the sugar, eggs, milk, melted butter, and vanilla.
  4. Fold the dry ingredients into the wet until just combined.
  5. Toss the rhubarb with a tablespoon of flour, then fold gently into the batter.
Cooking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Sprinkle the brown sugar over the surface for a crisp, golden topping.
  3. Bake for 40–45 minutes or until the top is golden and a toothpick comes out clean from the center.
  4. Cool in the pan for 10 minutes, then transfer to a wire rack.
Serving
  1. Slice into generous squares and serve warm or at room temperature.
  2. Optionally serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

To keep your Rhubarb Buckle fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. Can also be frozen in individual slices for longer storage.