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Delicious Rhubarb Buckle

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A moist and tender rhubarb buckle that embodies summer flavors, perfect for breakfast or dessert.

Ingredients

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  • 2 cups Rhubarb (fresh or frozen)
  • 1 cup Brown Sugar (or coconut sugar)
  • 2 cups All-Purpose Flour (or gluten-free flour)
  • 1/2 cup Butter (Melted, unsalted)
  • 1/2 cup Sour Cream (or plain yogurt)
  • 2 large Eggs (or flax eggs)
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1/2 cup Brown Sugar (optional, for topping)
  • 1 cup All-Purpose Flour (for topping)
  • 1/2 cup Butter (Chilled, for topping)
  • 1 pinch Salt

Instructions

  1. Begin by washing and cutting your fresh rhubarb into small pieces, about 1/2 inch thick.
  2. In a large bowl, whisk together the brown sugar and melted butter until well combined.
  3. Follow this with sour cream, eggs, and vanilla extract – mix until smooth.
  4. Sift together the all-purpose flour and baking powder in a separate bowl.
  5. Slowly add the dry mixture to the wet batter, stirring gently until just combined.
  6. Gently fold in the prepared rhubarb pieces until evenly distributed.
  7. Pour the batter into a greased 9×13 inch baking pan.
  8. Combine the chilled butter, flour, brown sugar, and a pinch of salt in a clean bowl for the topping.
  9. Sprinkle the crumb topping generously onto the batter.
  10. Bake in a preheated oven at 350°F for about 45 minutes or until golden brown.
  11. Allow to cool in the pan for at least 10 minutes before serving.
  12. Cut into squares and serve warm or at room temperature.

Notes

Pairs perfectly with tea or coffee and can be served with a scoop of vanilla ice cream.

Nutrition

Find it online: https://delishrecipezbylucy.com/rhubarb-buckle-summer-days/

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