Description
Rhubarb Buckle is a rustic and charming spring cake featuring tender cake studded with tart rhubarb and topped with a sweet, cinnamon-spiced crumb. This delightful dessert combines a moist, buttery base with a crisp topping, making it perfect for enjoying warm or at room temperature during the rhubarb season.
Ingredients
Scale
For the Topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cake:
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 3 cups rhubarb, chopped
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or baking dish to ensure the cake doesn’t stick during baking.
- Make the Topping: In a medium bowl, combine the melted butter, flour, brown sugar, cinnamon, and a pinch of salt. Stir the mixture until it resembles coarse crumbs. Set aside to be used later as the crumble topping.
- Make the Cake Batter: In a large bowl, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix gently until just combined. Finally, fold in the chopped rhubarb to evenly distribute it throughout the batter.
- Assemble the Cake: Spread the cake batter evenly in the prepared pan. Sprinkle the crumb topping evenly over the batter, covering the surface completely for a nice crunchy finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Cool and Serve: Let the cake cool in the pan for about 15 minutes. Serve warm or at room temperature. Optionally, top with whipped cream or a dusting of powdered sugar for an extra special touch.
Notes
- Use fresh rhubarb for the best tartness and texture. Frozen rhubarb can be used but may require draining excess moisture.
- Make sure butter is at room temperature when creaming with sugar for a light, fluffy batter.
- The crumble topping adds a delightful crunchy texture and can be doubled for extra topping if desired.
- This cake is delicious served warm with whipped cream or vanilla ice cream.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
