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Rhubarb Buckle

A delightful dessert that balances tart and sweet flavors, featuring fresh rhubarb in a cake-like treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.