Description
Rhubarb Buckle is a charming and rustic springtime dessert cake featuring tangy chopped fresh rhubarb folded into a tender, moist batter and topped with a buttery cinnamon crumble. This classic American cake is baked to golden perfection and is perfect served slightly warm with whipped cream or vanilla ice cream, offering a delightful balance of tart and sweet flavors in every bite.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups chopped fresh rhubarb
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking dish to prevent sticking and ensure easy removal of the cake once baked.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. These ingredients provide the structure and leavening for the cake.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air into your batter for a tender crumb.
- Add eggs and flavor: Incorporate the eggs one at a time into the butter and sugar mixture, blending well after each addition to ensure even distribution. Stir in vanilla extract and sour cream, which add moisture and flavor richness to the batter.
- Combine batter: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until the ingredients are combined to avoid overworking the batter which can toughen the cake.
- Fold in rhubarb: Carefully fold the chopped fresh rhubarb into the batter, distributing the tart fruit evenly throughout the cake base.
- Prepare crumble topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a fork or fingers until the mixture resembles coarse crumbs to create the signature crunchy topping.
- Assemble and bake: Pour the batter into the greased baking dish and smooth the top with a spatula. Evenly sprinkle the crumble topping over the batter. Bake in the preheated oven for 45 to 50 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the rhubarb buckle to cool in the pan before slicing. Serve slightly warm with whipped cream or vanilla ice cream for the best flavor experience.
Notes
- This buckle is perfect served slightly warm with whipped cream or vanilla ice cream to complement the tartness of the rhubarb.
- You can substitute half the rhubarb with chopped strawberries for a sweeter twist and added fruity flavor.
