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Rhubarb Buckle

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Recipe photo courtesy of Dana Gallagher

This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.

Source: Martha Stewart Living, May 2012
Total Time Prep Yield

Ingredients

Cake

Crumb Topping

Directions

Cook's Notes

Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day.

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Reviews

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How would you rate this recipe?
82
  • lytlearn
    12 APR, 2015
    This is my new favorite go-to rhubarb recipe. I did make a few tweaks: I decreased the amount of sugar I mixed with the rhubarb and added a few strawberries and a few tablespoons of my own strawberry-rhubarb jam. I also baked it in a 9x13 pan. The cake is so moist and delicious with just the right about of sweetness. With a scoop of vanilla ice cream it is perfection!
    Reply
  • dmwoods
    23 MAY, 2013
    Wonderful recipe! I made a few adjustments - I used gluten free flour (trader joes brand), did half strawberries and half rhubarb, doubled the crumble top by adding 2/3 c. oatmeal and 1/2 stick extra butter. I baked it in one 9X11 pan for 50 minutes. So delicious! Moist, sweet but not too sweet, and great crumbly top. Will use again!
    Reply
  • Pogogirl
    10 MAR, 2013
    This really is very good - I made it several times last year and look forward to a good rhubarb crop this year to make more. I had never used rhubarb any other way but with strawberries in a pie, and it was such a treat to find this recipe.
    Reply

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