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Rhubarb Buckle
Credit:
Dana Gallagher
Recipe Summary
prep: 15 mins
total: 2 hrs 20 mins
Yield: Makes 32 squares
Ingredients
Cake
Vegetable-oil cooking spray, for cake pans
1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
2 cups sugar, divided
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, softened
1 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Crumb Topping
1 cup all-purpose flour
1/4 cup light-brown sugar
1/4 teaspoon coarse salt
1/2 stick unsalted butter, melted
Cook's Notes
Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day.
Gallery
Rhubarb Buckle
Credit:
Dana Gallagher
Recipe Summary
prep: 15 mins
total: 2 hrs 20 mins
Yield: Makes 32 squares
Gallery
Rhubarb Buckle
Credit:
Dana Gallagher
Rhubarb Buckle
Credit:
Dana Gallagher
Rhubarb Buckle
Recipe Summary
prep: 15 mins
total: 2 hrs 20 mins
Yield: Makes 32 squares
Recipe Summary
prep: 15 mins
total: 2 hrs 20 mins
Yield: Makes 32 squares
prep: 15 mins
total: 2 hrs 20 mins
prep:
15 mins
total:
2 hrs 20 mins
Yield: Makes 32 squares
Makes 32 squares
Ingredients
Ingredients
Vegetable-oil cooking spray, for cake pans
1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
2 cups sugar, divided
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, softened
1 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 cup all-purpose flour
1/4 cup light-brown sugar
1/4 teaspoon coarse salt
1/2 stick unsalted butter, melted
Directions
Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.
Cook's Notes
Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day.
Cook’s Notes
Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day.
Reviews (3)
Add Rating & Review
82 Ratings
5 star values:
40
4 star values:
16
3 star values:
12
2 star values:
12
1 star values:
2
Reviews (3)
Add Rating & Review
82 Ratings
5 star values:
40
4 star values:
16
3 star values:
12
2 star values:
12
1 star values:
2
Add Rating & Review
82 Ratings
5 star values:
40
4 star values:
16
3 star values:
12
2 star values:
12
1 star values:
2
82 Ratings
5 star values:
40
4 star values:
16
3 star values:
12
2 star values:
12
1 star values:
2
82 Ratings
5 star values:
40
4 star values:
16
3 star values:
12
2 star values:
12
1 star values:
2
- 5 star values:
- 40
- 4 star values:
- 16
- 3 star values:
- 12
- 2 star values:
- 12
- 1 star values:
- 2
Martha Stewart Member
Rating: 5 stars
04/12/2015
This is my new favorite go-to rhubarb recipe. I did make a few tweaks: I decreased the amount of sugar I mixed with the rhubarb and added a few strawberries and a few tablespoons of my own strawberry-rhubarb jam. I also baked it in a 9x13 pan. The cake is so moist and delicious with just the right about of sweetness. With a scoop of vanilla ice cream it is perfection!
Martha Stewart Member
Rating: 5 stars
05/23/2013
Wonderful recipe! I made a few adjustments - I used gluten free flour (trader joes brand), did half strawberries and half rhubarb, doubled the crumble top by adding 2/3 c. oatmeal and 1/2 stick extra butter. I baked it in one 9X11 pan for 50 minutes. So delicious! Moist, sweet but not too sweet, and great crumbly top. Will use again!
Martha Stewart Member
Rating: 5 stars
03/10/2013
This really is very good - I made it several times last year and look forward to a good rhubarb crop this year to make more. I had never used rhubarb any other way but with strawberries in a pie, and it was such a treat to find this recipe.
Martha Stewart Member
Rating: 5 stars
04/12/2015
This is my new favorite go-to rhubarb recipe. I did make a few tweaks: I decreased the amount of sugar I mixed with the rhubarb and added a few strawberries and a few tablespoons of my own strawberry-rhubarb jam. I also baked it in a 9x13 pan. The cake is so moist and delicious with just the right about of sweetness. With a scoop of vanilla ice cream it is perfection!
Rating: 5 stars
Rating: 5 stars
05/23/2013
Wonderful recipe! I made a few adjustments - I used gluten free flour (trader joes brand), did half strawberries and half rhubarb, doubled the crumble top by adding 2/3 c. oatmeal and 1/2 stick extra butter. I baked it in one 9X11 pan for 50 minutes. So delicious! Moist, sweet but not too sweet, and great crumbly top. Will use again!
Rating: 5 stars
03/10/2013
This really is very good - I made it several times last year and look forward to a good rhubarb crop this year to make more. I had never used rhubarb any other way but with strawberries in a pie, and it was such a treat to find this recipe.
All Reviews for Rhubarb Buckle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rhubarb Buckle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
