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Rhubarb Buckle

A delightful dessert that perfectly balances tart and sweet flavors, combining fresh rhubarb with a cake-like texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped rhubarb Fresh rhubarb, vibrant and firm.
  • 2 cups all-purpose flour Can be replaced with gluten-free flour.
  • ¾ cup granulated sugar Adds sweetness to balance the tartness of rhubarb.
  • ¼ cup brown sugar For a delightfully crisp topping.
  • 2 teaspoons baking powder Leavening agent.
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • ½ cup unsalted butter (melted) Melted for easy incorporation.
  • 2 eggs Large eggs.
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract Enhances flavor.

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.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Sprinkle brown sugar over the surface for a crisp topping.
Baking
  1. Bake for 40-45 minutes or until the top is golden and a toothpick comes out clean from the center.
  2. Cool in the pan for 10 minutes, then transfer to a wire rack.
  3. Serve warm or at room temperature.

Notes

Serve with whipped cream or vanilla ice cream. Store in an airtight container in the fridge for up to 3 days. Freeze wrapped tightly for up to 3 months. Thaw in the fridge before serving.