Rhubarb buckle for dessert

Do you have a favorite dessert that makes your mouth watery? – well, I do!!! my mom makes all kind of rhubarb cakes and jams, when I still lived at home she made almost every weekend a cake just so she could use up her fruit in the fridge.

This is my mouth-watering favorite, my mom’s rhubarb buckle is to die for! straight up DELICIOUS!!!

Rhubarb buckle for dessert
Recipe type: Dessert

  • Vegetable-oil cooking spray, for cake pans
  • 1 pound plus 10 ounces rhubarb, trimmed and cut ½ inch thick on the bias
  • 2 cups sugar, divided
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1½ sticks unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • Crumb topping
  • 1 cup all-purpose flour
  • ¼ cup light-brown sugar
  • ¼ teaspoon coarse salt
  • ¼ stick unsalted butter, melted

  1. 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.
  2. 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.
  3. Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
  4. 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 the cake from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.


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