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Rhubarb Buckle

Rhubarb Buckle: Sweet-Tart Delight for Any Occasion

This Rhubarb Buckle blends tart rhubarb with a buttery base, creating a delightful dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups chopped rhubarb Fresh is best but frozen works if thawed.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 teaspoon salt Enhances sweetness.
  • 2 teaspoons baking powder Make sure it’s fresh for optimal rising.
  • 1/2 cup unsalted butter Melted for easy mixing; can be replaced with margarine.
  • 1 cup sour cream Plain yogurt is an excellent alternative.
  • 2 large eggs Flax eggs for a vegan option.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best taste.
For the Crumb Topping
  • 1 cup brown sugar Can substitute with granulated sugar.
  • 1 cup all-purpose flour Use the same as the batter or a gluten-free option.
  • 1/4 teaspoon salt A small amount adds a nice contrast.
  • 1/4 cup unsalted butter Melted works best for mixing.

Equipment

  • 9-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • parchment paper

Method
 

Step-by-Step Instructions for Rhubarb Buckle
  1. Preheat your oven to 350°F (175°C) and butter a 9-inch baking pan, lining the bottom with parchment paper.
  2. In a medium bowl, combine brown sugar, flour, melted butter, and a pinch of salt for the crumb topping. Mix until resembling coarse crumbs.
  3. In a large bowl, whisk together flour, salt, baking powder, and sugar until well mixed. Ensure no lumps.
  4. Incorporate sour cream, melted butter, eggs, and vanilla extract into the dry mixture. Stir gently until just combined.
  5. Gently fold in chopped rhubarb, ensuring it’s evenly distributed throughout the batter.
  6. Transfer the batter into the prepared pan and smooth the top.
  7. Sprinkle the crumb topping evenly over the batter.
  8. Bake in the preheated oven for approximately 45 minutes, until golden-brown and a toothpick inserted comes out clean.
  9. Cool in the pan for about 10 minutes before cutting into squares and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy with a scoop of ice cream for a delightful twist!

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