Description
Rhubarb Buckle is a rustic and charming spring cake featuring a moist, tender crumb studded with tart rhubarb pieces and topped with a buttery, cinnamon-spiced crumb topping. This delightful dessert is perfect for celebrating the freshness of spring with its balanced flavors and inviting texture.
Ingredients
Scale
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 to prevent sticking.
- Make the Topping: In a bowl, combine the melted butter, flour, brown sugar, cinnamon, and a pinch of salt. Stir the mixture until it forms a crumbly texture. Set the topping aside.
- Make the Cake Batter: In a large bowl, beat the room temperature butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing. Gently fold in the chopped rhubarb.
- Assemble the Cake: Spread the prepared cake batter evenly into the greased baking pan. Evenly sprinkle the crumb topping over the batter to cover the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden and crisp.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Serve warm or at room temperature. Optionally, top with whipped cream or dust with powdered sugar for added sweetness.
Notes
- Ensure the rhubarb is chopped uniformly for even baking and texture.
- Use room temperature butter and eggs for better mixing and a lighter cake texture.
- Do not overmix the batter to keep the cake tender.
- The crumb topping adds a delightful texture contrast; feel free to adjust cinnamon quantity to your taste.
- This cake can be served warm or cooled, and pairs beautifully with vanilla ice cream or whipped cream.
