There’s something timeless about baking with rhubarb—a feeling of stepping into your grandmother’s kitchen, where the windows are open, the breeze smells of summer, and something sweet is baking in the oven. This Rhubarb Buckle is exactly that: a soft, buttery cake dotted with tart rhubarb and finished with a cinnamon-spiced crumb topping. It’s tender, rustic, and soul-soothing—the kind of dessert you bake once and dream about forever.
Whether you serve it with coffee in the morning or a scoop of ice cream at night, this buckle brings a piece of homemade happiness to every table.
Why You’ll Love This Recipe
If you’re a fan of comforting bakes, this one’s for you. Here’s why it deserves a spot in your favorites:
Tart & Sweet Harmony: Rhubarb’s sharpness balances beautifully with the soft vanilla cake.
Perfect Texture: Moist crumb underneath, crunchy cinnamon topping above—pure bliss in every bite.
No-Fuss & Old-Fashioned: Just a few mixing bowls and a baking dish—no layers, no frosting, just real flavor.
Perfect for Any Occasion: Brunch, dessert, or a midday treat with tea—it fits everywhere.
Freezes Well: Make it ahead, slice it, and freeze for rhubarb magic any day of the week.
Prep & Cooking Time
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Buckle:
• 2 cups chopped rhubarb
• 1/4 cup granulated sugar (for rhubarb)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
For the Crumb Topping:
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed
Step-by-Step Instructions
1. Prep the Rhubarb
Wash the rhubarb stalks thoroughly and chop into small, 1/2-inch pieces. Place them in a bowl and sprinkle with 1/4 cup of sugar, tossing to coat. Let the mixture sit while you prepare the batter—this helps draw out the natural juices and soften the rhubarb.
2. Make the Cake Batter
In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until the mixture is light and fluffy—this takes about 2–3 minutes with an electric mixer.
Add in the egg and vanilla extract, beating until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the creamed butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
The batter will be thick, but try not to overmix—just fold everything together until smooth.
3. Add the Rhubarb
Gently fold the sweetened rhubarb into the cake batter using a spatula. Mix until the fruit is evenly distributed.
4. Spread the Batter
Grease a 9×9-inch baking dish or line it with parchment paper. Pour the batter into the dish and spread it evenly with a spatula. The batter will be a bit stiff—just coax it to the corners with gentle hands.
5. Prepare the Crumb Topping
In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon. Add the cold cubed butter and use a pastry cutter, fork, or your fingertips to cut the butter into the dry mixture until it forms coarse, pea-sized crumbs.
Sprinkle the crumb topping evenly over the cake batter.
6. Bake the Buckle
Place the dish in a preheated 350°F (175°C) oven. Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
The top should be golden and slightly crisp, with the scent of cinnamon and rhubarb filling your kitchen.
7. Cool and Serve
Remove the buckle from the oven and allow it to cool in the pan for at least 15 minutes. This resting time helps the structure set, and makes slicing easier.
Cut into squares and serve warm, at room temperature, or chilled—it’s delicious every way.
How to Serve
With Ice Cream: A warm slice with a scoop of vanilla or strawberry ice cream is absolute perfection.
As a Morning Treat: Pair with coffee or tea as a sweet start to the day.
For Dessert Buffets: Great for brunches, potlucks, or family gatherings.
Wrapped as a Gift: Cut into bars, wrap in parchment, and share some love with neighbors or friends.
Tips & Variations
Use Other Fruits: Substitute or mix in strawberries, blueberries, or peaches.
Make It Nutty: Add chopped pecans or walnuts to the crumb topping for a crunchy twist.
Dairy-Free Option: Use plant-based milk and vegan butter to suit dietary needs.
Storage: Store at room temperature for 2 days or refrigerate for up to 5. It also freezes beautifully.
Final Thoughts
There’s nothing fancy about Rhubarb Buckle—and that’s exactly why it’s so wonderful. It’s the kind of humble dessert that comforts, nourishes, and makes you smile with every bite. Whether you’re baking it in spring’s rhubarb season or pulling a slice from the freezer in winter, it brings a taste of warmth, sunshine, and old-fashioned joy to your table.
This buckle is more than just cake—it’s a memory, a feeling, a delicious reminder that the simplest things are often the best.
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Rhubarb Buckle – A Sweet, Tangy Classic That Tastes Like Home
- Total Time: 65minutes
Description
This cozy Rhubarb Buckle is a soft, tender vanilla cake filled with sweet-tart rhubarb and topped with a buttery cinnamon crumble. Perfect for spring mornings or comforting desserts—it’s a nostalgic bake that tastes like home.
Ingredients
For the cake
- 2 cups chopped rhubarb
- 1/4 cup granulated sugar (for rhubarb)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
For the crumb topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- In a small bowl, toss the chopped rhubarb with 1/4 cup sugar and set aside.
- In a large mixing bowl, cream together softened butter and 1 cup sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with milk, mixing just until combined.
- Fold in the sugared rhubarb gently.
- Spread the batter into a greased 9×9-inch baking dish.
- In a small bowl, mix sugar, flour, and cinnamon for the topping. Cut in cold butter until crumbly.
- Sprinkle crumb topping evenly over the batter.
- Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick comes out clean.
- Let cool for at least 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 9 servings
