Description
A delightful dessert that balances tart and sweet flavors, featuring tender rhubarb in a rich, buttery cake.
Ingredients
Scale
- 2 cups diced rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing well.
- In a separate bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined. Fold in the diced rhubarb.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the buckle cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
For a sweeter buckle, consider increasing the sugar slightly or mixing in some strawberries with the rhubarb. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg