Rhubarb Buckle Cake Recipe
What is Rhubarb?
Rhubarb is a perennial vegetable that is closely related to the common garden weed, sorrel. It is sometimes referred to as the “pie plant” due to its popularity in pies and other desserts. Rhubarb is a versatile vegetable and can be used in both sweet and savory dishes. It is high in Vitamin C and dietary fiber, and is a great source of antioxidants. Rhubarb is available in both fresh and frozen form, and can be found in most grocery stores.
What is a Buckle Cake?
A buckle cake is a type of cake with a streusel topping that gives the cake a “buckled” appearance when baked. The streusel topping is made of butter, sugar, and flour, and is sprinkled on top of the cake batter before baking. The resulting cake is moist and dense, with a crunchy top layer. Buckle cakes are usually served with ice cream or whipped cream.
Rhubarb Buckle Cake Recipe: Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups chopped fresh rhubarb
- 1/2 cup white sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
Rhubarb Buckle Cake Recipe: Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Fold in the rhubarb. Spread batter into the prepared pan.
In a medium bowl, stir together the remaining 1/2 cup sugar and 1/4 cup flour. Cut in the 2 tablespoons of butter until the mixture resembles coarse crumbs. Sprinkle over the top of the cake.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve with ice cream or whipped cream. Enjoy!
Rhubarb Buckle Cake Recipe: Nutrition
This recipe makes one 9-inch round cake. Each slice contains approximately 166 calories, 8.4 grams of fat, 22.8 grams of carbohydrates, 1.1 grams of fiber, and 2.9 grams of protein.
Additional Tips
For a lighter cake, substitute low-fat buttermilk for the regular buttermilk. For a vegan version, substitute vegan margarine for the butter and use a non-dairy milk such as almond milk in place of the buttermilk. To make the cake extra moist, add a tablespoon of orange juice to the batter.
Storage
This cake can be stored in an airtight container for up to 3 days at room temperature or for up to 1 week in the refrigerator. For longer storage, wrap the cake in plastic wrap and then place it in an airtight container in the freezer for up to 3 months. Let the cake thaw at room temperature before serving.
Conclusion
This rhubarb buckle cake is a delicious and easy-to-make dessert that is sure to please. The combination of tart rhubarb and sweet streusel topping is the perfect balance of flavors. The cake is moist and tender, with a crunchy top layer. Serve with a scoop of ice cream or a dollop of whipped cream to complete the perfect dessert.
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