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Rhubarb Buckle

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.

Martha Stewart Living, May 2012 http://www.marthastewart.com/898912/rhubarb-buckle
4.166665
Rated
83.3333100(43)43
  • 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

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

Cook's Note

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

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