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
Scale
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