We had a patch of rhubarb growing in our backyard when I was a child in Wisconsin, and I enjoyed all the wonderful treats my mother would make when it was in season. My adaptation of her strawberry-rhubarb cake recipe is this strawberry-rhubarb buckle. If desired, top the warm dish with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch buckle |
Ingredients
- 1 ½ cups diced fresh rhubarb
- 1 ½ cups diced fresh strawberries
- ½ cup white sugar
- 1 tablespoon lemon juice
- 3 tablespoons water, divided
- 2 tablespoons cornstarch
- cooking spray
- ½ cup butter, softened
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons brown sugar
- ¼ cup flour
- 2 tablespoons butter
Instructions
- Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice, and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
- In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
- Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
- Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
- Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 380 mg |
| Sugars | 33 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this recipe. I followed the recipe exactly. Always serve with vanilla ice cream. Great way to use the season’s rhubarb.
I added a bit too much fruit which is why it went over the dish but turned out to be delicious
IT WAS GOOD EVERYONE LIKEDIT ESPECIALLY MY BOYS
This was delicious. I’m surprised I have never seen a recipe quite like this one before, having made lots of rhubarb desserts. The cake part was so moist and light. We had it warm with ice cream. I printed this recipe to make sure I never lose it. Thanks so much for sharing. I am from Wisconsin too! SO GOOD!
Delicious! We had it warm with ice cream for dessert, and then enjoyed the leftovers as coffee cake the next morning. Next time I’ll make it exactly as specified, but it was still great with modifications. I only had 1 c. strawberries, so used 2 c. rhubarb. I was also out of lemons, so I omitted the lemon juice; I think the fresh lemon juice would’ve brightened the flavor and made it even better. I was also in a rush, so melted the butter rather than creaming it with the sugar; that may have affected the texture somewhat, but the cake was still moist and light. Thanks for a great new recipe.
super super good