Strawberry Rhubarb Buckle
This buckle tastes like the essence of spring that you can eat for breakfast as well as dessert.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound strawberries, trimmed and diced
- 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces
- 1 3/4 cups sugar
- 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
Instructions
- 1
Grease two 9"x9" cake pans and line with parchment paper, leaving some overhang on two sides. Stir together the strawberries, rhubarb, and 3/4 cup of the sugar and let sit for about 30 minutes to macerate.
- 2
Preheat the oven to 350 degrees F.
- 3
In a large bowl, combine the flour, baking powder, and salt. In a stand mixer or another large bowl, beat the butter, lemon zest, and the remaining 1 cup of sugar until the mixture is light and fluffy. Beat in the eggs one at a time. Add the vanilla. Add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour mixture.
- 4
Prepare the crumb topping: In a large bowl, combine the flour, brown sugar, and salt. Stir in the melted butter. The mixture should be somewhat crumbly.
- 5
Divide the batter between the two cake pans. Drain the macerated strawberries and rhubarb through a fine mesh strainer, discarding the liquid, and divide between two pans. Scatter the crumb topping on top.
- 6
Bake for 60 to 65 minutes, until the top is golden brown and a toothpick or butter knife inserted in the middle comes out clean. Allow it to cool completely in the pan, then lift from the pan with the parchment and cut into squares for serving.