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How to Make Strawberry Rhubarb Buckle - A Step-by-Step Guide

Strawberry rhubarb buckle is a delicious and comforting dessert that is perfect for spring and summer. This classic recipe combines the sweet and tangy flavors of strawberries and rhubarb with a tender and moist cake base. Topped with a crumbly streusel topping, this dessert is a delightful way to enjoy the seasonal fruits.

The combination of strawberries and rhubarb is a match made in heaven. The sweet and juicy strawberries complement the tartness of the rhubarb, creating a harmonio...

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Ingredients

  • 1 ½ cups diced fresh rhubarb
  • 1 ½ cups diced fresh strawberries
  • ½ cup white sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons water, divided
  • 2 tablespoons cornstarch
  • cooking spray
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup plain yogurt
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons brown sugar
  • ¼ cup flour
  • 2 tablespoons butter

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 1 9-inch buckle

  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice, and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

    • Nutrition

    386 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 62mg
    • Sodium: 380mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 2g
    • Total Sugars: 33g
    • Protein: 5g
    • Vitamin C: 20mg
    • Calcium: 86mg
    • Iron: 2mg
    • Potassium: 199mg

    Categories

    Dessert recipes
    Baking recipes
    Fruit recipes
    Cobbler recipes
    Spring recipes