RHUBARB BUCKLE
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes 32 squares
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
- Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
- Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
- Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.
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