Rhubarb Buckle
- Comments()
- Prep Time 15 minutes
- Total Time 2 hours 20 minutes
- Yield Makes 32 squares
Ingredients
For the Cake
- Vegetable-oil cooking spray, for cake pans
- 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 2 cups sugar, divided
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
For the Crumb Topping
- 1 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1/4 teaspoon coarse salt
- 1/2 stick unsalted butter, melted
Directions
-
Make the cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
-
Whisk together flour, bak ing powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
-
Make the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
-
Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.
Cook's Note
Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day.
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!
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.