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This strawberry rhubarb buckle is just the thing to bake right now.
“Now” meaning, whenever you’re reading this and happen to be in the possession of some rhubarb and strawberries.
Buckles are part of the family of unfussy fruit desserts that includes things like crisps and crumbles and cobblers (and if you want a rhubarb crumble, a strawberry rhubarb crisp, or peach cobbler, I’ve got you covered). But buckles are more cake-like than the rest of the bunch.
In fact, I could probably call this a strawberry rhubarb cake or strawberry rhubarb torte and be accurate enough.
But buckles are a particular kind of cake rooted in home baking traditions that we too often overlook in favor of the fancy stuff that pastry chefs are doing at restaurants and bakeries. And so I stick with the homey label.
And this particular strawberry rhubarb buckle is proof that simple home baking can result in something outrageously delicious.
There’s melted butter, which you can brown if you’re so inclined (you should) for richness. There’s a bit of buttermilk and an egg along with flour and the usual pantry staples.
They’re easily stirred together into a thick batter.
Then in goes a whopping three cups of fruit (okay, rhubarb is actually a vegetable).
It will seem as though the batter can barely contain all of the sliced strawberries and rhubarb.
But that’s actually the key to the magic of the buckle.
After being topped with a sprinkling a pecan streusel and taking a trip into the oven, the cake puffs up into a golden beauty.
The edges get slightly crisp, the top has a shimmer and a hint of crunch from the sugar and the nuts.
But the interior is soft and custardy with so many jammy bites from all the slumped strawberries and rhubarb.
It’s been devoured in our house. I bet it won’t last long in yours either.
For the streusel topping:
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cut into 1/2 inch cubes
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground ginger
- 1/2 cup pecans, toasted and chopped
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 cups rhubarb, sliced 1/2-inch thick
- 1 cup strawberries, sliced 1/4-inch thick
- Preheat oven to 350°F. Line a 9-inch round springform pan with parchment paper and spray with nonstick spray.
- Make the streusel topping. In a small bowl, combine the sugar, flour and butter. With a fork or a pastry cutter, cut the butter into the flour until the mixture is crumbly. Stir in the cinnamon, coriander, ginger and pecans. (Refrigerate if your kitchen is hot.)
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, coriander, and ginger.
- In a separate mixing bowl, add the melted butter, sugar, egg, buttermilk, and vanilla extract and stir until thoroughly combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. It will be a thick batter. Stir in the rhubarb and strawberries.
- Spread the batter evenly over the bottom of the prepared pan with a spatula. Sprinkle the streusel over the top.
- Bake for about 55-60 minutes, or until the buckle is a deep golden brown and a toothpick inserted into the center comes out clean.
- Cool on a rack for at least 20 minutes before serving. Serve warm or at room temperature.
Keeps at room temperature for about 3 days.
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Baking Parchment Paper - Set of 100 Half-Sheets
Stainless Steel Mixing Bowls with Lids (Set of 3) by Fitzroy and Fox, Blue or Red
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
GIR: Get It Right Premium Silicone Mini Spatula, 8 Inches, Lime
Frontier Organic Vietnamese Cinnamon, Ground, 1.31 Ounce
Simply Organic - Coriander - 2.29 oz.
Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
Amount Per Serving: Calories: 413Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 314mgCarbohydrates: 61gFiber: 3gSugar: 36gProtein: 5g