| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/3 cup (5 tablespoons plus 1 teaspoon) cold unsalted butter, cut into cubes
- 6 tablespoons unsalted butter, at room temperature, plus more for the pan
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 cups strawberries, cut into 1/2-inch pieces
- Partially Poached Rhubarb, recipe follows, drained
- Whipped cream or vanilla ice cream, for serving, optional
- 2 cups chopped rhubarb (1/2-inch pieces)
- 1 cup granulated sugar
Instructions
- For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
- For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
- In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
- Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
- Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
- Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 482 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 6 g |
| Cholesterol | 92 mg |
| Sodium | 205 mg |
Reviews
Sooooo yummy! I removed it from the oven on the low end of the baking time range and it could have used another couple of minutes. Plan ahead, the poaching and cooling of the rhubarb adds a lot of time to the recipe. My family really enjoyed this.
Delicious buckle! I made this for friends – it was a big hit. Several commented that it took them “back home” – reminiscing about rhubarb desserts their mother’s made. The buckle was perfectly moist with great crunch from the crumble topping. As Chef said, be liberal when adding the crumble topping. Reiterating what another reviewer commented on, the syrup from poaching the rhubarb was scrumptious. I kept that as well for other uses. I will be making this again!
I wasn’t sure about the white sugar in the topping, thinking brown would be better, but I made it as written. The leftover rhubarb syrup makes a fantastic margarita, and the buckle is delicious, especially served warm with a small scoop of vanilla ice cream. I will definitely be making this again.
Excellent! Could not get rhubarb used strawberries and it was perfect. Not to sweet. Just right! Can’t wait to try with rhubarb. Enjoy! Easy and excellent recipe.
Delicious! I made mine with blackberries and rhubarb ( both I had frozen) and out turned out great. I also added about 1/3 cup of rolled oats to the crumble topping and baked for about 50 min. I will definitely be making this again
Can you use any kind of fruit in this recipe for different options?
Moist delicious buckle!!! The syrup from the partially poached rhubarb is AMAZING
This buckle is so good. It is really moist and the top crumb along with the whipped cream it is literally the icing on the cake!
So good! This is prime rhubarb season in the Midwest and I was looking for something different than a crisp. This was perfect!!
I used 3c rhubarb, instead of 2c, and didn’t add any extra sugar and it turned out great.
I used 3c rhubarb, instead of 2c, and didn’t add any extra sugar and it turned out great.
Love that you get rhubarb simple syrup as a bonus to use elsewhere. I used a combo of fresh and frozen strawberries and added the juice to the rhubarb simple syrup too. Remember to drain the rhubarb well from the syrup.
It took the longer time to cook, which I expected because of the extra cup of rhubarb wetness.
My lemon wasn’t useable to zest so I used a teaspoon of key lime juice. It looked like it was separating the butter sugar mixture but after the flour was added, it looked beautiful.
No whipped cream or ice cream needed, and I actually preferred the taste of just the buckle (but of course fresh whipped cream would be great too)
My husband is not a dessert fan, and I still married him, but he said this is one of the best things he’s ever eaten. Thank you, GZ! Amazing and definitely something we’ll make again!