Strawberry-Raspberry-Rhubarb Buckle with Ginger Crumb Topping

So, guys, I have a baking confession: this is my first real, true tango with rhubarb…!

Can you believe it? I sure can’t! I’ve been a fan of its pretty pinkness for years, but somehow I always miss it when it’s in season! Major bummer, ya know!

This year I thought my fate was destined for the same sad season, when – finally – I caught sight of some gorgeous stalks at my farmers market, and practically RAN home to bake em’ up! Seriously… I almost forgot to pay! I was THAT excited.

I thought about making a pie, but I was in a pinch time wise, and thus I traveled the buckle route instead. It was a totally great choice, because buckles are so rustic and beautiful and equally great with ice cream on top. Lately I’ve been wanting ice cream on top of everything!

I packed LOTS of fresh fruit inside this buckle, which makes it pretty, colorful and… healthy? Yeah, yeah… totes healty food right here 😉

Bursting with tons of fresh Summer berries AND rhubarb – this buckle will have you weak in the knees after one bite.

Strawberry-Raspberry-Rhubarb Buckle – Baker by Nature

Ingredients:

1 1/2 cups all-purpose flour + an additional 2 tablespoons to toss with fruit

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

pinch of cinnamon

4 oz fresh strawberries, cut in quarters

4 oz fresh raspberries

4 oz rhubarb, thinly sliced

1 1/2 sticks unsalted butter, at room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla

Instructions:

In a mixing bowl whisk together the flour, baking powder, salt, ground ginger, and cinnamon. Set aside.

Place fruit in a medium sized bowl and toss with 2 tablespoons of flour. Set aside.

In the bowl of an electric mixer cream together the butter, sugar and vanilla. Gradually beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition. Fold in the fruit.

Spread the batter in a well-greased 10-by 2-inch round cake pan, sprinkle with the crumb topping, and bake for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Goes great with ice cream or whipped cream!

For the Crumb Topping:

For the topping:

1/2 stick, cold unsalted butter, cut into tiny pieces

1/3 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 cup crystalized ginger, chopped into tiny pieces

In a small bowl mix all the ingredients together until they resemble a coarse meal. Place the bowl in the freezer and chill for at least 30 minutes.

*I like to make the crumb first so it can chill while I prepare the cake

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