Strawberry Rhubarb Buckle

Strawberry Rhubarb Buckle is a delightful fusion of sweet and tart, perfect for those who love the combination of juicy strawberries and tangy rhubarb. The buckle is a classic dessert that features a soft, tender cake base topped with a generous amount of fruit. As it bakes, the cake rises up around the fruit, creating a beautiful, rustic texture that “buckles” under the weight. This dessert is perfect for summer gatherings or as a comforting treat any time of year, served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients:

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
• For the fruit filling:
  • 2 cups diced rhubarb (about 1/2-inch pieces)
  • 2 cups sliced strawberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
• For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, chilled and cut into small cubes
  • 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat the oven: to 350°F (175°C). Grease a 9-inch square baking dish or a similarly sized baking pan.
2. Prepare the fruit filling: In a medium bowl, toss the diced rhubarb and sliced strawberries with 1/4 cup of sugar and the lemon juice. Set aside to let the flavors meld.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and 3/4 cup of sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
4. Assemble the buckle: Spread the cake batter evenly into the prepared baking dish. Spoon the fruit mixture over the top of the batter, spreading it out evenly.
5. Prepare the crumb topping: In a small bowl, combine the flour, sugar, and ground cinnamon (if using). Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the fruit.
6. Bake: in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
7. Cool: Allow the buckle to cool in the pan on a wire rack for about 15 minutes before serving.
8. Serve: Enjoy warm, topped with whipped cream or vanilla ice cream for an extra indulgent treat.

This Strawberry Rhubarb Buckle is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to 2 days.