Bring a burst of sunshine to your table with this Deliciously Sweet Rhubarb Buckle! Moist, fluffy, and packed with tangy rhubarb, it’s topped with a warm cinnamon-sugar crumble for the perfect balance of sweet and tart. Whether it’s breakfast, brunch, or dessert, this comforting classic is sure to brighten your day.
Ingredients:
- 2 cups diced rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, cream together the butter and granulated sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture, alternating with the milk until just combined.
- Gently fold in the diced rhubarb.
- Pour the batter into the pan and smooth the top.
- In a small bowl, mix brown sugar and cinnamon. Sprinkle over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving warm.
Variations
-
Add Berries for a Twist
Mix in 1/2 cup of fresh or frozen strawberries or blueberries with the rhubarb for a sweeter, fruitier flavor balance. Berries mellow out the tartness of rhubarb and add beautiful color contrast. -
Lemon Zest Upgrade
Add 1 teaspoon of lemon zest to the batter to bring a refreshing citrus brightness. It enhances the tangy rhubarb and pairs wonderfully with the cinnamon topping. -
Crumble Topping Instead of Cinnamon Sugar
Swap the brown sugar and cinnamon topping for a buttery oat crumble (1/4 cup flour, 1/4 cup oats, 2 tbsp butter, and 2 tbsp brown sugar) for more texture and a rustic touch.
Cooking Notes
-
Use Room Temperature Ingredients
Ensure the butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and even bake. -
Don’t Overmix the Batter
Once you add the flour mixture, stir until just combined. Overmixing can lead to a dense or rubbery texture instead of a soft, tender crumb. -
Test for Doneness Carefully
Insert a toothpick into the center around the 40-minute mark. If it comes out clean or with just a few moist crumbs, it’s ready. Overbaking can dry it out.
Serving Suggestions
-
Serve Warm with Ice Cream
Enjoy a slice warm from the oven with a scoop of vanilla or cinnamon ice cream. The contrast between the warm cake and cold cream is irresistible. -
Pair with Afternoon Tea
This buckle makes a charming addition to a springtime tea party. Serve small slices alongside black tea or chamomile with lemon. -
Top with Whipped Cream or Custard
A dollop of whipped cream or a drizzle of vanilla custard can elevate the buckle into a decadent dessert for guests.
Tips
- Prep Rhubarb Ahead
Dice the rhubarb and let it sit with a tablespoon of sugar for 10–15 minutes. This softens it slightly and reduces tartness. - Try Buttermilk for Extra Moisture
Replace regular milk with buttermilk for a richer flavor and tender texture. The acidity reacts well with baking powder for a fluffier cake. - Freeze for Later Enjoyment
Once cooled, cut the buckle into squares and freeze individually wrapped portions. They reheat well in the oven or microwave for a quick treat.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 4 g
- Sodium: 180 mg
Frequently Asked Questions
- Can I use frozen rhubarb in this buckle recipe?
Yes! Just thaw it completely and drain excess liquid before folding it into the batter. This prevents the cake from becoming soggy. - How do I store leftover rhubarb buckle?
Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. It also freezes well for longer storage. - Can I make this buckle gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Just ensure it contains a binder like xanthan gum. - Is this recipe too tart for kids?
Not at all! The sugar balances out the rhubarb’s tartness, but you can reduce the rhubarb to 1 1/2 cups or add 1/4 cup of diced apples for a sweeter touch.
Conclusion
This Rhubarb Buckle is a warm, comforting bake that blends old-fashioned charm with vibrant spring flavors. Whether you’re making it for a weekend brunch or a cozy dessert, it’s a crowd-pleasing treat with just the right mix of tart and sweet. Keep this recipe in your back pocket once you try it, you’ll find yourself coming back to it all season long!
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Deliciously Sweet Rhubarb Buckle to Brighten Your Day
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Buckle is a nostalgic, sweet-tart dessert that’s bursting with fresh rhubarb and topped with a cozy cinnamon-sugar crumble. Moist, buttery, and delightfully old-fashioned, it’s the perfect way to showcase seasonal rhubarb. Serve it warm with a scoop of vanilla ice cream or enjoy it as a morning treat with your favorite cup of tea. Easy to make and always satisfying, this buckle is a comforting classic you’ll want to bake again and again.
Ingredients
- 2 cups diced rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, cream together the butter and granulated sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture, alternating with the milk until just combined.
- Gently fold in the diced rhubarb.
- Pour the batter into the pan and smooth the top.
- In a small bowl, mix brown sugar and cinnamon. Sprinkle over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving warm.
Notes
- For an extra tender texture, don’t overmix the batter.
- Fresh rhubarb works best, but frozen (thawed and drained) can be used.
- Add a scoop of vanilla ice cream or a drizzle of custard for indulgence!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: rhubarb buckle, rhubarb dessert, spring baking, buckle cake