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
Chung-Ah | Damn Delicious says
Can you believe I’ve still haven’t tried rhubarb?! I think this is the recipe where I will finally try it. It’s going to be epic!
Stephanie @ Girl Versus Dough says
I’m weak in the knees just looking at this thing! SO MUCH YUM.
Mr. & Mrs. P says
So jealous of everyones rhubarb recipes.. Its impossible to find in Miami… =( Never even tried rhubarb… When we do we are binging on rhubarb.. lol
Tieghan says
So beautiful! What a fun summer dessert!
Geni says
Ashley, I haven’t been here in awhile (I haven’t been to any blog in awhile…very busy with my teenagers lately) and your photos have gotten AMAZING! 🙂 So incredibly impressed with your food styling and quality of your photos. I am still trying to get the hang of it. This buckle looks scrumptious! Melt-in-your mouth yummy and comforting. I have not made anything with rhubarb either. Now you are no longer a rhubarb noob…so I guess it’s my turn to dive in. Maybe I’ll make this for our Sunday Dinner gathering. Great recipe! 🙂 Take care.
Nicole @ Young, Broke and Hungry says
I am the same way when I see those bright red stalks! They make me want to break out in a happy dance just like this buckle does. Im a sucker for anything with streusel.
Georgia @ The Comfort of Cooking says
This is such a beautiful, easy summer dessert, Ashley! I love fruity treats this time of year and would love to try this!
steph@stephsbitebybite says
I think I’d need more than one slice of this bad boy!
Dan from Platter Talk says
Please send!! Holy Buckle this looks Divine!
Abby @ The Frosted Vegan says
Oh YES! I had some gorgeous rhubarb but it got all weird and mushy, better go back for more to make this!!