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

Scale

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