Best Rhubarb Buckle Recipes

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STRAWBERRY-RHUBARB BUCKLE



Strawberry-Rhubarb Buckle image

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 19

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

Steps:

  • 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 385.6 calories, Carbohydrate 57.4 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 379.7 mg, Sugar 32.9 g

RHUBARB BUCKLE



Rhubarb Buckle image

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

Vegetable-oil cooking spray, for cake pans
1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
2 cups sugar, divided
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, softened
1 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 cup all-purpose flour
1/4 cup light-brown sugar
1/4 teaspoon coarse salt
1/2 stick unsalted butter, melted

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.

RHUBARB BUCKLE



Rhubarb Buckle image

"My family's roots go back to Lebanon County in Pennsylvania, so we pride ourselves on our Pennsylvania Dutch cooking," relates Kathy Shafer of Upland, California. "My husband and three boys love the old-fashioned flavor of this tart rhubarb cake paired with a sweet vanilla sauce."

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1-1/2 cups sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup chopped walnuts
TOPPING:
1 cup sugar
1/2 cup butter, cubed
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla. , Pour into a greased 13x9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.

Nutrition Facts : Calories 515 calories, Fat 19g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 395mg sodium, Carbohydrate 83g carbohydrate (61g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY-RHUBARB BUCKLE



Strawberry-Rhubarb Buckle image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

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

Steps:

  • 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.

RHUBARB BUCKLE



Rhubarb buckle image

This vanilla and rhubarb buckle, a brighter cousin to the traditional American-style teatime cake, is perfect for the cold months when forced rhubarb shines

Provided by Edd Kimber

Categories     Dessert

Time 1h50m

Number Of Ingredients 16

50g plain flour
50g golden caster sugar
½ tsp ground ginger
50g unsalted butter , chilled
25g rolled oat
225g thin, forced rhubarb , trimmed, rinsed and cut into 2.5cm/1in-long pieces
50g golden caster sugar
zest 1 orange
100g unsalted butter , room temperature, plus extra for greasing
200g golden caster sugar
zest 1 orange
2 large eggs
200g plain flour
2 tsp baking powder
1 tsp vanilla bean paste
125ml soured cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.
  • To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.
  • Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.
  • Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.
  • In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr - if it is colouring too quickly, cover lightly with foil for the final 10 mins.
  • Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.

Nutrition Facts : Calories 472 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

RHUBARB - STRAWBERRY BUCKLE



Rhubarb - Strawberry Buckle image

What can be so good and disappear so fast like magic? This delicious dessert by: foodiereflections.com --- check out all the recipes too. The caramelized rhubarb really gives this dessert the best flavor. You must try the roasting of the rhubarb in other recipes- it really changes the flavor of the dessert to Yum!

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 23

PREPARE RHUBARB:
1 c fresh rhubarb, trimmed,washed and cut into 1/2-inch pieces
1 Tbsp granulated sugar
preheat oven to 350^. in a small bowl toss rhubarb with the sugar and arrange in an even layer on a baking sheet with parchment .roast in the oven f or 20 minutes, stirring after 10 minutes, until the rhubarb is soft , lightly caramelized. cool.
BUCKLE BATTER:
1/2 c butter, unsalted at room temperature
3/4 c granulated sugar
1 large egg
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1/2 c buttermilk, at room temperature, regular milk works too
1 tsp vanilla
1 1//2 c sliced strawberries
1 c of the rhubarb above mixture
1 tsp fresh lemon juice
CRUMB TOPPING:
1/3 c brown sugar,packed
1/3 c all purpose flour
1 1/2 Tbsp chopped crystallized ginger
1 pinch salt
3 Tbsp unsalted butter, room temperature

Steps:

  • 1. Preheat oven from the 350^ to 375^.Coat an 8-inch square baking dish with nonstick cooking spray.
  • 2. Buckle batter: Beat the butter in a mixer until fluffy. Add the sugar and beat 1 minute, then add the egg. Beat 1 minute longer until well-combined. In a separate bowl, whisk together the flour, baking powder, salt and ground ginger. Add 1/3 of the dry ingredients to the butter mixture and beat, then add 1/3 of the milk. Continue alternating until the dry ingredients, milk and vanilla have been well combined. Stir in the strawberries and mix until just incorporated.
  • 3. Spoon half the batter into the prepared dish; use your fingers, the batter will be sticky. Arrange the roasted rhubarb in an even layer and top with lemon juice. Arrange the remaining batter in an even layer over rhubarb.
  • 4. Topping: Combine all the ingredients in a bowl and with a pastry blender mix until it is the texture of coarse meal. Scatter evenly over batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Great served warm or cool. Try a little ice cream or whipped topping too. This is Yummy!
  • 5. Note: This batter make great muffins too!

RHUBARB BUCKLE WITH GINGER CRUMB



Rhubarb Buckle With Ginger Crumb image

Make and share this Rhubarb Buckle With Ginger Crumb recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup sugar (2 1/4 oz.)
1/4 cup all-purpose flour (1 1/4 oz.)
1/4 cup finely chopped candied ginger (1 oz.)
2 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour (8 3/4 oz.)
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, at room temperature (6 oz.)
1 cup sugar (7 oz.)
2 eggs
3/4 cup buttermilk, at room temperature
1 lb rhubarb, trimmed and thinly sliced (about 2 1/2 c. or 10 oz. prepped)

Steps:

  • Preheat oven to 350°; butter a 9-inch round baking pan.
  • Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
  • Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
  • Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
  • Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
  • Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
  • Gently fold in the rhubarb.
  • Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
  • Bake for 45-50 minutes, or until lightly golden and firm on top.
  • Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

Nutrition Facts : Calories 460.8, Fat 22, SaturatedFat 13.4, Cholesterol 100.8, Sodium 317.3, Carbohydrate 61.2, Fiber 1.9, Sugar 35.1, Protein 6.3

RHUBARB BUCKLE



Rhubarb Buckle image

Spring always gets my tastebuds tingling for one of my favourite fruits, rhubarb! I love the stuff! This is a delicious way of preparing it. Try serving it warm with a ginger ice cream!

Provided by MarieRynr

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

8 cups fresh rhubarb, cut into 1 to 1 1/2 inch chunks
2 1/2-3 1/2 cups sugar
1/2 cup ginger ale
1/2 cup cornstarch
1 tablespoon peeled grated gingerroot
1 cup firmly packed brown sugar
1 cup oatmeal
1/2 cup unbleached white flour
3/4 cup unsalted butter, at room temperature
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves

Steps:

  • Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
  • Place in a buttered 8 by 11 inch baking pan.
  • Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
  • Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
  • Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!

Nutrition Facts : Calories 503.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 36.6, Sodium 16.7, Carbohydrate 93.4, Fiber 3, Sugar 73.4, Protein 3

CORY SCHREIBER & JULIE RICHARDSON'S RHUBARB BUCKLE WITH GINGER CRUMB



Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb image

How to make Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb

Provided by @MakeItYours

Number Of Ingredients 14

1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup finely chopped candied ginger
2 tablespoons unsalted butter, melted
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cups unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
3/4 cups buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch round baking pan.
  • Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
  • Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb.
  • Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top.
  • Store wrapped in plastic, at room temperature, for 2 to 3 days.

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