Rhubarb Buckle

Name: Rhubarb Buckle
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 16
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (1/2 cup (64 g) all-purpose flour + 1.5 cups (192 g) flour); ¼ cup Light Brown Sugar (1/4 cup light-brown sugar); 0 tsp Table Salt (pinch salt + 1/2 teaspoon salt); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, melted); 1 tsp Baking Powder (1 teaspoon baking powder); 1 cup Granulated Sugar (1 cup sugar); 4 tbsp Butter (4 tablespoons melted butter); 2 pieces Egg (2 eggs, beaten); ½ cup Sour Cream (1/2 cup sour cream); 1 tsp Vanilla (1 teaspoon vanilla extract); 12 oz Rhubarb (12 oz (3 cups) diced rhubarb)

Rhubarb Buckle - Dessert (American)

80 minAmerican

Servings16

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Vegetarian
Pescatarian
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Steps

1Preheat oven to 350ºF with rack in center position. Line a 9-inch square cake pan with parchment paper.
2Make the crumb topping: In a medium bowl, stir together the 1/2 cup flour, brown sugar, pinch salt, and 4 tablespoons melted butter. Transfer to the fridge.
3In a large bowl, whisk together the baking powder, 1.5 cups flour, salt, and sugar. Add the 4 tablespoons melted butter, eggs, sour cream, and vanilla. Stir to combine. Fold in the diced rhubarb.
4Transfer batter to prepared pan. Top with crumb topping. Transfer to the oven until crumb topping is golden and cake is done, about 45 to 55 minutes. Let cool 15 minutes in pan before cutting and serving.