Rhubarb Buckle
Ingredients
The crumb topping
-
½
cup
all-purpose flour
-
¼
cup
light-brown sugar
-
a pinch
salt
-
4
tablespoons
unsalted butter, melted
The buckle
-
1
teaspoon
baking powder
-
1½
cups
flour
-
½
teaspoon
salt
-
1
cup
sugar
-
4
tablespoons
melted butter
-
2
eggs, beaten
-
½
cup
sour cream
-
1
teaspoon
vanilla extract
-
12
oz
diced rhubarb
Instructions
- Preheat the oven to 350°F and prepare a 9-inch square cake pan with parchment paper.
- Make the crumb topping by mixing flour, brown sugar, salt, and melted butter in a bowl, then refrigerate.
- In a separate bowl, whisk together baking powder, flour, salt, and sugar.
- Add melted butter, eggs, sour cream, and vanilla to the dry ingredients and mix well.
- Fold in the diced rhubarb gently.
- Pour the batter into the prepared pan and top with the crumb mixture.
- Bake for 45 to 55 minutes until golden and a cake tester comes out clean.
- Allow to cool for 15 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
16 squares
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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