Description
A delightful rustic spring cake featuring tart rhubarb folded into a tender, moist batter topped with a cinnamon-infused buttery crumble. Perfectly baked to golden perfection, this Rhubarb Buckle pairs wonderfully with whipped cream or vanilla ice cream for a charming seasonal dessert.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups chopped fresh rhubarb
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8-inch square or round baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Flavors: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract and sour cream for moisture and flavor.
- Combine Batter: Gradually mix the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cake.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly without breaking down the fruit.
- Prepare Crumble Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the batter into the prepared baking dish and smooth the surface. Evenly sprinkle the crumble topping over the batter.
- Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool before slicing. Serve slightly warm with whipped cream or vanilla ice cream if desired.
Notes
- This buckle is perfect served slightly warm with whipped cream or vanilla ice cream.
- You can substitute half the rhubarb with chopped strawberries for a sweeter twist.
