Description
This Rhubarb Buckle is a rustic and charming spring cake featuring tart rhubarb folded into a tender batter topped with a buttery cinnamon crumb. Perfect for celebrating rhubarb season, this moist and flavorful cake combines a soft crumb with a crisp top, making it a delightful treat for breakfast, dessert, or afternoon tea.
Ingredients
Scale
For the Topping:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cake:
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 3 cups rhubarb, chopped
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or baking dish thoroughly to prevent sticking.
- Make the Topping: In a bowl, combine the melted butter, flour, brown sugar, ground cinnamon, and a pinch of salt. Stir together until the mixture becomes crumbly. Set this topping mixture aside.
- Make the Cake Batter: In a large mixing bowl, beat together the room temperature butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture alternating with milk, mixing just until combined. Fold the chopped rhubarb gently into the batter.
- Assemble the Cake: Spread the cake batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the cake batter to create a crisp surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Serve warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar for an extra touch of indulgence.
Notes
- Use fresh rhubarb for the best texture and flavor; frozen rhubarb can make the batter too watery.
- Allow the butter for the cake to come to room temperature to ensure a light and airy batter.
- For a variation, add a handful of chopped nuts such as walnuts or pecans to the crumb topping.
- This cake is best enjoyed within 2 days, but can be refrigerated and gently warmed before serving.
- If you prefer, substitute the milk with buttermilk for a tangier flavor.
