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
Ingredients
- 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
Instructions
- 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 the cake from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.
-Enjoy
