Description
This Rhubarb Buckle is a delightful rustic spring cake featuring tart rhubarb chunks layered into a tender buttery batter with a crumbly cinnamon-spiced topping. Perfectly baked to a golden crisp, this cake offers a charming combination of sweet and tangy flavors, making it an ideal dessert for brunch 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 a suitable baking dish to prevent sticking.
- Make the Topping: In a medium bowl, combine the melted butter, flour, brown sugar, cinnamon, and a pinch of salt. Stir this mixture until it becomes crumbly. Set this topping mixture aside for later use.
- 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, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually incorporate the dry ingredients into the wet ingredients, alternating with the milk, mixing just until combined. Carefully fold in the chopped rhubarb to distribute evenly throughout the batter.
- Assemble the Cake: Spread the prepared cake batter evenly into the greased pan. Sprinkle the crumbly topping evenly over the batter, covering the surface completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean and the topping is golden brown and crisp.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes. Serve warm or at room temperature, optionally garnished with whipped cream or a dusting of powdered sugar for an extra touch of sweetness.
Notes
- Make sure the butter for the batter is at room temperature for easier beating and better texture.
- Rhubarb can be quite tart; adjust sugar slightly if using very tart rhubarb.
- Use a springform pan or a deep baking dish to allow space for the batter and topping to rise.
- For a dairy-free option, substitute milk with almond or oat milk and butter with a vegan butter alternative.
- Leftover cake keeps well refrigerated for 2-3 days and can be lightly warmed before serving.
