Rhubarb Buckle

This classic rhubarb buckle cake combines the sweet and tart flavors of rhubarb with a moist, buttery cake and a crunchy streusel topping. It's the perfect way to savor the fresh flavors of the season.

Course Dessert

Prep Time 30

Cook Time 1

Cooling time 2

Total Time 3 30

Servings

Calories 168kcal

Author Sara Garska

Cost $15

Equipment

Large mixing bowl or stand mixer bowl
2 9X9 SQUARE cake pans
Parchment paper

Ingredients

cooking spray

Cake

2 pounds rhubarb trimmed and cut into 1/2 inch slices
2 cups sugar divided
2 cups all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon coarse salt
3/4 cup unsalted butter (1 1/2 sticks) room temperature
1 teaspoon lemon zest
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Crumb Topping

1 cup all-purpose flour
1/4 cup light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter (1/2 stick) melted

Instructions

To Make the Cake Batter:

Preheat oven to 350°F with rack in the middle.
Coat two 9-inch square cake pans with cooking spray and line with parchment, leaving an overhang on two sides (Do not skip this step if you want to remove your buckle from the pan!)
Stir together rhubarb and 1 cup of sugar. Set aside.
Whisk together flour, baking powder, and salt.
In a separate bowl, beat together the butter, remaining 1 cup sugar, and lemon zest until light and fluffy.
Beat in the eggs one at a time, then vanilla.
Beat the flour mixture into the bowl of wet ingredients, in two additions, alternating with the sour cream.

To Make the Crumb Topping:

Stir together the flour, brown sugar, salt, and melted butter.

To Assemble and Bake the Cake:

Divide the batter between the two prepared pans.
Top with rhubarb mixture, including the juice that has been created.
Sprinkle with the crumb topping.
Bake for about 1 hour until golden on top and cooked through.
Let cool completely.

Notes

Nutrition information is an estimate.
The recipe calls for 1 pound and 10 ounces of rhubarb, so if you buy two pounds you should have plenty after trimming the ends. I thought 1 pound 10 ounces wasn't quite enough.
The directions call for spraying the pans and using parchment paper. Do not skip the parchment paper part even if you are using a nonstick pan. The rhubarb mixture will stick to the pan and make it impossible to cut into nice pieces.
Even though there will be hard sticky sugar stuck to the pan after the buckle is removed, just soak it in soapy water and it will wash right up.

Nutrition