Description
A recipe for a moist cake base topped with a fresh strawberry rhubarb filling and finished with a crisp ginger-flavored crumb topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 1/2 cups chopped fresh rhubarb
- 1 1/2 cups sliced fresh strawberries
- 1 tablespoon granulated sugar (for fruit)
- 1 tablespoon cornstarch (for fruit)
- For the Ginger Crumb: 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan.
- Prepare the fruit: In a medium bowl, gently toss the chopped rhubarb and sliced strawberries with 1 tablespoon of granulated sugar and the cornstarch. Set aside.
- Make the cake batter: In a large bowl, whisk together 1 1/2 cups of flour, baking powder, and salt.
- In a separate bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
- Spread half of the batter evenly into the prepared baking pan.
- Spoon the fruit mixture over the batter layer.
- Top the fruit with the remaining batter, spreading carefully.
- Make the ginger crumb: In a small bowl, combine 1/2 cup flour, brown sugar, ground ginger, and cinnamon.
- Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the ginger crumb topping evenly over the batter layer.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the cake portion comes out clean and the topping is golden brown.
- Let the buckle cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Notes
- For a crispier crumb, chill the crumb mixture for 10 minutes before sprinkling it over the top layer.
- If your rhubarb is very tart, you can increase the sugar in the fruit mixture by one extra tablespoon.
- This buckle tastes excellent served warm with a scoop of vanilla ice cream.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 25
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 55