Why You’ll Love This Recipe
- Rustic and Charming – With its tender crumb and crackly cinnamon topping, the rhubarb buckle has a delightful, old-fashioned appeal.
- Balanced Flavors – The tangy rhubarb pairs perfectly with the sweetness of the cake, creating a satisfying balance of flavors in every bite.
- Easy to Make – This simple recipe requires just a few ingredients and minimal prep time, making it perfect for both seasoned bakers and beginners.
- Versatile – Serve it warm with whipped cream, a dusting of powdered sugar, or alongside a scoop of vanilla ice cream for extra indulgence.
- Perfect for Spring – Celebrate the arrival of rhubarb season with this dessert, which captures the essence of spring in every bite.
Ingredients
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat and Prepare the Pan
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Pan: Grease a 9-inch springform pan or baking dish to prevent sticking.
Step 2: Make the Topping
- Prepare the Crumb Topping: In a bowl, combine the melted butter, flour, brown sugar, cinnamon, and salt. Stir until the mixture forms a crumbly texture. Set it aside.
Step 3: Make the Cake Batter
- Cream the Butter and Sugar: In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the Rhubarb: Gently fold the chopped rhubarb into the batter, ensuring it’s evenly distributed.
Step 4: Assemble the Cake
- Spread the Batter: Evenly spread the cake batter into the prepared pan.
- Top with the Crumb Topping: Sprinkle the crumbly topping evenly over the cake batter.
Step 5: Bake the Cake
- Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and crisp.
Step 6: Cool and Serve
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before serving. It can be served warm or at room temperature, depending on your preference.
Servings and Timing
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Variations
- Topping Twist: Add chopped nuts, such as pecans or walnuts, to the topping for extra crunch.
- Different Fruits: Feel free to swap the rhubarb for other seasonal fruits like strawberries or blueberries for a different flavor.
- Vegan Version: Use dairy-free butter and substitute the eggs with flax eggs or another egg replacement for a vegan-friendly version.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
- Reheating: Reheat individual slices in the microwave for 10-15 seconds or enjoy it cold. Serve with a dollop of whipped cream or a scoop of ice cream for added indulgence.
FAQs
1. Can I use frozen rhubarb?
Yes, frozen rhubarb can be used, but be sure to thaw and drain any excess liquid before adding it to the batter.
2. Can I make the batter ahead of time?
You can prepare the batter and refrigerate it for up to 1 day. However, the topping is best made fresh before baking.
3. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
4. What’s the best way to serve this buckle?
This rhubarb buckle is delicious on its own or with whipped cream, vanilla ice cream, or a dusting of powdered sugar for extra sweetness.
5. Can I freeze the buckle?
Yes, this cake can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Reheat it in the oven or microwave before serving.
Conclusion
The Rhubarb Buckle is a wonderfully rustic dessert that captures the essence of spring in every bite. With its tangy rhubarb filling, buttery cinnamon topping, and moist cake crumb, it’s the perfect treat to enjoy with a warm drink or at a gathering with loved ones. Easy to make and bursting with flavor, this buckle is sure to become a favorite in your baking repertoire!
Print
Rhubarb Buckle: A Rustic and Charming Spring Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Rhubarb Buckle is a rustic, charming dessert that combines tangy rhubarb with a buttery, cinnamon-spiced topping. This simple, yet delightful cake is perfect for spring gatherings or an afternoon treat, served warm or at room temperature.
Ingredients
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.
- Make the Topping: In a bowl, combine the melted butter, flour, brown sugar, cinnamon, and salt. Stir until crumbly. Set aside.
- Make the Cake Batter: In a large bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined. Fold in chopped rhubarb.
- Assemble the Cake: Spread the cake batter evenly in the prepared pan. Sprinkle the crumb topping evenly over the cake batter.
- Bake the Cake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and crisp.
- Cool and Serve: Let the cake cool in the pan for 15 minutes. Serve warm or at room temperature, topped with whipped cream or powdered sugar, if desired.
Notes
Feel free to add chopped nuts, such as pecans or walnuts, to the topping for extra crunch.
Swap rhubarb with other seasonal fruits like strawberries or blueberries for a different flavor.
For a vegan version, use dairy-free butter and egg replacement options.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
