Description
A classic Rhubarb Buckle with a tender cake base, tart rhubarb, and buttery crumb topping perfect for summer.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- Pinch of salt
- 4 tablespoons unsalted butter, melted
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups diced rhubarb
Instructions
- Preheat oven to 350°F and line a 9-inch square pan with parchment paper
- Mix flour, brown sugar, salt, and melted butter to make crumb topping and chill
- Whisk flour, baking powder, salt, and sugar in a large bowl
- Add melted butter, eggs, sour cream, and vanilla and mix well
- Fold in diced rhubarb
- Spread batter in pan and top with crumb topping
- Bake for 45 to 55 minutes until golden and set
- Cool for 15 minutes before slicing and serving
Notes
- Use fresh rhubarb for best flavor
- Do not overmix batter
- Chill crumb topping for better texture
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 55