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Rhubarb Buckle

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.

  • prep: 15 mins
    total time: 2 hours 20 mins
  • yield: Makes 32 squares
Photography: Dana Gallagher

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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

Cook's Note

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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Make the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.

  4. Step 4

    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.

Source
Martha Stewart Living, May 2012

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Reviews (2)

  • 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!

  • 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.