Rhubarb Buckle
Rhubarb Buckle is a delightful dessert that brings together the tartness of rhubarb and the sweetness of a rich, buttery cake. With its tender crumb and comforting flavors, this dessert is perfect for spring or summer, making use of fresh, seasonal rhubarb. Not only does it taste amazing, but the preparation is simple, allowing you to create a delicious sweet treat to enjoy with family and friends.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Servings: 9-12 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 220
- Protein: 2g
- Carbohydrates: 32g
- Fat: 10g
- Fiber: 1g
- Sugar: 12g
- Sodium: 150mg
Why Make This Rhubarb Buckle
This Rhubarb Buckle recipe captures the unique blend of sweet and tangy flavors that rhubarb is known for. It’s an easy-to-follow recipe that yields a deliciously moist and fluffy cake, making it a fantastic option for dessert, brunch, or even an afternoon snack. The combination of sugar and buttery goodness also creates a lovely crumb topping that adds an extra layer of texture to each bite. Bake it for family gatherings or simply enjoy a slice with your morning coffee!
How to Make Rhubarb Buckle
Ingredients:
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 egg
Directions:
### Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
### Step 2: Mixing
In a medium bowl, cream together the softened butter and sugar until light and fluffy. This will help to aerate the mixture, leading to a tender cake texture. Then, beat in the egg and vanilla extract until fully incorporated.
### Step 3: Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, and salt. This mixture will help provide structure to your buckle. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour. This method helps to maintain a light batter.
### Step 4: Adding Rhubarb
Gently fold in the chopped rhubarb, being careful not to overmix. The chunks of rhubarb will create delicious pockets of tartness throughout the cake. Pour the batter into your prepared baking dish, spreading it evenly.
### Step 5: Baking
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The smell of baking will fill your home with a warm, inviting aroma that is hard to resist.
### Step 6: Cooling
Allow the buckle to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. This helps the buckle set properly.
How to Serve Rhubarb Buckle
Rhubarb Buckle is delicious on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a charming touch, sprinkle some powdered sugar on top before serving. It’s also perfect for brunch, paired with coffee or tea.
How to Store Rhubarb Buckle
To store leftover Rhubarb Buckle, make sure it cools completely before covering it with plastic wrap or aluminum foil. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped in plastic and stored in an airtight container for up to 3 months. Just thaw in the refrigerator before serving!
Expert Tips for Perfect Rhubarb Buckle
- Ensure your rhubarb is fresh, firm, and not overly wilted. Older, limp rhubarb can affect the texture of your buckle.
- For added depth of flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
- If you prefer a sweeter dessert, increase the sugar to 1 1/4 cups.
- When folding in the rhubarb, do it gently to maintain the lightness of the batter.
- Experiment with other fruits like strawberries or blueberries, which pair wonderfully with rhubarb.
Delicious Variations
- Fruit Fusion: Mix rhubarb with other fruits like strawberries, raspberries, or blueberries for a fruity twist.
- Nutty Delight: Add chopped walnuts or pecans for a crunchy texture.
- Vegan Version: Substitute butter with coconut oil, milk with almond or soy milk, and use flaxseed meal instead of egg for a vegan-friendly version.
Frequently Asked Questions
-
What is a buckle?
A buckle is a type of dessert that combines a cake base with fruit, resulting in a deliciously moist treat with a crumby topping. The name comes from the way the cake "buckles" around the fruit as it bakes. -
Can I use frozen rhubarb?
Yes, frozen rhubarb can be used in this recipe. Make sure to thaw it and drain any excess water before adding it to the batter. -
How do I know when the buckle is done?
The buckle is ready when the top is golden brown and a toothpick inserted in the center comes out clean or with a few crumbs attached. -
Can I make this in advance?
Absolutely! You can prepare the buckle a day ahead and store it in the refrigerator. Just allow it to come to room temperature before serving. -
What should I serve with it?
Rhubarb Buckle pairs well with whipped cream, vanilla ice cream, or simply a dusting of powdered sugar. Fresh fruits can also complement its flavors beautifully.
Conclusion
Rhubarb Buckle is not just a dessert; it’s a celebration of flavors and textures that brings comfort with every bite. Its simplicity and deliciousness make it an instant favorite for gatherings and quiet afternoons alike. Take the plunge and whip up this delightful treat! You’ll be welcomed with smiles and satisfied taste buds. Enjoy the process of baking and the joy it brings!
Print
Rhubarb Buckle
- Total Time: 55
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the tartness of rhubarb with a rich, buttery cake, perfect for spring or summer.
Ingredients
- 2 cups chopped rhubarb
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cream together the softened butter and sugar until light and fluffy, then beat in the egg and vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk.
- Gently fold in the chopped rhubarb and pour the batter into the prepared baking dish.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the baking dish for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers at room temperature for up to 2 days or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
