Rhubarb Buckle

In the wonderful world of crumb-topped, baked-fruit desserts, buckles are new to me. And I’m a fan. I love how the sandy, buttery topping melts into the stewed fruit, which all sinks — buckles! — into the base. And I like that I can eat it as I would a brownie, out of hand, making for easy snacking morning, noon and night.

Martha said it best: “This dessert belongs in everyone’s outdoor entertaining file.”

This batter, made with eggs, sour cream and melted butter yields the perfect base — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine.

If you are not a fan of rhubarb or if you blink and miss rhubarb season altogether, don’t despair. I suspect blueberries and peaches and every other wonderful stone fruit and berry will make dream-worthy buckles all summer long.

How to Make a Rhubarb Buckle

Gather your ingredients:

First: stir together the crumb topping: brown sugar, flour, melted butter and a pinch of salt.

Next, whisk together your dry ingredients: flour, salt, baking powder, and sugar.

Add sour cream, melted butter, eggs, and vanilla.

Stir to combine.

Fold in the rhubarb.

Transfer batter to a buttered and parchment-lined 9-inch pan.

Top with the crumb topping; then transfer to the oven.

Bake for about 45 minutes or until evenly golden and an inserted cake tester comes out clean.

Let cool briefly before cutting and serving.

Description

Notes:

This is an updated post from two older posts. If you are looking for the old recipe that called for a shortbread crust, find it here .

For the crumb topping:

• 1/2 cup ( 64 g ) all-purpose flour
• 1/4 cup light-brown sugar
• pinch salt
• 4 tablespoons unsalted butter, melted

For the buckle:

• 1 teaspoon baking powder
• 1.5 cups ( 192 g ) flour
• 1/2 teaspoon salt
• 1 cup sugar
• 4 tablespoons melted butter
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 12 oz ( 3 cups ) diced rhubarb

1. Preheat oven to 350ºF with rack in center position. Line a 9-inch square cake pan with parchment paper.
2. Make the crumb topping: In a medium bowl, stir together the 1/2 cup flour, brown sugar, pinch salt, and 4 tablespoons melted butter. Transfer to the fridge.
3. In a large bowl, whisk together the baking powder, 1.5 cups flour, salt, and sugar. Add the 4 tablespoons melted butter, eggs, sour cream, and vanilla. Stir to combine. Fold in the diced rhubarb.
4. Transfer batter to prepared pan. Top with crumb topping. Transfer to the oven until crumb topping is golden and cake is done, about 45 to 55 minutes. Let cool 15 minutes in pan before cutting and serving.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Oven/Baking
• Cuisine: American

In the wonderful world of crumb-topped, baked-fruit desserts, buckles are new to me. And I’m a fan. I love how the sandy, buttery topping melts into the stewed fruit, which all sinks — buckles! — into the base. And I like that I can eat it as I would a brownie, out of hand, making for easy snacking morning, noon and night.

Martha said it best: “This dessert belongs in everyone’s outdoor entertaining file.”

This batter, made with eggs, sour cream and melted butter yields the perfect base — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine.

If you are not a fan of rhubarb or if you blink and miss rhubarb season altogether, don’t despair. I suspect blueberries and peaches and every other wonderful stone fruit and berry will make dream-worthy buckles all summer long.

How to Make a Rhubarb Buckle

Gather your ingredients:

First: stir together the crumb topping: brown sugar, flour, melted butter and a pinch of salt.

Next, whisk together your dry ingredients: flour, salt, baking powder, and sugar.

Add sour cream, melted butter, eggs, and vanilla.

Stir to combine.

Fold in the rhubarb.

Transfer batter to a buttered and parchment-lined 9-inch pan.

Top with the crumb topping; then transfer to the oven.

Bake for about 45 minutes or until evenly golden and an inserted cake tester comes out clean.

Let cool briefly before cutting and serving.

Description

Notes:

This is an updated post from two older posts. If you are looking for the old recipe that called for a shortbread crust, find it here .

For the crumb topping:

• 1/2 cup ( 64 g ) all-purpose flour
• 1/4 cup light-brown sugar
• pinch salt
• 4 tablespoons unsalted butter, melted

For the buckle:

• 1 teaspoon baking powder
• 1.5 cups ( 192 g ) flour
• 1/2 teaspoon salt
• 1 cup sugar
• 4 tablespoons melted butter
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 12 oz ( 3 cups ) diced rhubarb

1. Preheat oven to 350ºF with rack in center position. Line a 9-inch square cake pan with parchment paper.
2. Make the crumb topping: In a medium bowl, stir together the 1/2 cup flour, brown sugar, pinch salt, and 4 tablespoons melted butter. Transfer to the fridge.
3. In a large bowl, whisk together the baking powder, 1.5 cups flour, salt, and sugar. Add the 4 tablespoons melted butter, eggs, sour cream, and vanilla. Stir to combine. Fold in the diced rhubarb.
4. Transfer batter to prepared pan. Top with crumb topping. Transfer to the oven until crumb topping is golden and cake is done, about 45 to 55 minutes. Let cool 15 minutes in pan before cutting and serving.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Oven/Baking
• Cuisine: American

Description

Notes:

This is an updated post from two older posts. If you are looking for the old recipe that called for a shortbread crust, find it here .

For the crumb topping:

• 1/2 cup ( 64 g ) all-purpose flour
• 1/4 cup light-brown sugar
• pinch salt
• 4 tablespoons unsalted butter, melted

For the buckle:

• 1 teaspoon baking powder
• 1.5 cups ( 192 g ) flour
• 1/2 teaspoon salt
• 1 cup sugar
• 4 tablespoons melted butter
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 12 oz ( 3 cups ) diced rhubarb

1. Preheat oven to 350ºF with rack in center position. Line a 9-inch square cake pan with parchment paper.
2. Make the crumb topping: In a medium bowl, stir together the 1/2 cup flour, brown sugar, pinch salt, and 4 tablespoons melted butter. Transfer to the fridge.
3. In a large bowl, whisk together the baking powder, 1.5 cups flour, salt, and sugar. Add the 4 tablespoons melted butter, eggs, sour cream, and vanilla. Stir to combine. Fold in the diced rhubarb.
4. Transfer batter to prepared pan. Top with crumb topping. Transfer to the oven until crumb topping is golden and cake is done, about 45 to 55 minutes. Let cool 15 minutes in pan before cutting and serving.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Oven/Baking
• Cuisine: American

Find it online : https://alexandracooks.com/2012/04/27/rhubarb-buckle-revisited/

Have you ever spotted Kerrygold butter at your supermarket? Inexplicably in the cheese section? And wondered if it were any good?

Well, it is. My mother brought me some this weekend. She spoils me, still, at age 30. Along with the butter, she brought her favorites from the Greek market — a tin of olive oil, a branch of dried oregano, a block of manouri cheese — along with some pantry items she knows I hate spending money on (cheesecloth and parchment paper).

Of course, there were some baked goods in the mix, too: Bakery Lane’s honey-whole wheat bread and toasted coconut-raspberry jam bars. Delicious. As my mother says, I felt like a bride.

But the butter — the gold foil-wrapped bars of Kerrygold Butter — which is made in Ireland from the milk of grass-fed cows is truly special. It’s definitely a splurge, too, best saved perhaps for spreading on good bread or topping simply with radish slices and flaky sea salt.

Or, if you’re feeling luxurious, you could use it to make shortbread.

Several months ago, after watching Thomas Keller make polenta waffles and fried chicken on tv using his new Cup4Cup flour — a gluten-free mix that can be subbed one-for-one with all-purpose flour — I immediately ordered a bag.

Beyond curiosity, I didn’t have a reason to buy this gluten-free flour, but I’m so happy I did. So far, and I’ve only made a couple of things (shortbread and waffles), I’m impressed. It’s pricey, certainly, but it’s a good product — worth it for the mere convenience of being able to use it in nearly any pastry, dessert, or quick bread.

Inspired by a recent visit to 2Amys , where a wedge of lemon shortbread stole the show (after the pizza of course), I used the Cup4Cup to make a gluten-free shortbread using my favorite Melissa Clark recipe as a guide . A few simple adjustments to the recipe — lemon-thyme for the rosemary and the addition of fresh lemon zest — produced a lemon shortbread to swoon over. I can’t stop eating it.

PS: One of my favorite things to make for my gluten-free friends is my favorite brownie recipe but with the flour substituted by almond flour. So simple and delicious!

When making shortbread, it’s important to not over pulse the dough. This is about what the mixture should look like:

Description

Adapted from Melissa Clark’s recipe for rosemary shortbread (addictive!).

A few notes:

The thyme or lemon-thyme is purely optional. It’s a very subtle flavor, one I really like, but if you’re not into herbed sweets, just leave it out.

• 2 cups C4C gluten-free flour or your favorite gluten-free flour mix (or all-purpose flour if you are not making these gluten-free)
• 2/3 cup granulated sugar
• 1 teaspoon of finely chopped fresh lemon thyme or thyme (optional — this flavor is very subtle)
• zest of one lemon
• 1 teaspoon plus 1 pinch kosher salt
• 1 cup ( 2 sticks) unsalted cold butter, cut into 1-inch chunks
• 1 1/2 teaspoons honey
• sparkling sugar or granulated sugar for finishing, optional

1. Heat oven to 325ºF. In a food processor, pulse together flour, sugar, thyme, zest and salt. Add butter and honey, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth.
2. Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 32 to 35 minutes for 9-inch pan, 35 to 37 minutes for 8-inch. Transfer to a wire rack to cool. Sprinkle with 1 to 2 tablespoons of sparkling or granulated sugar if using.
3. Let the shortbread cool for 30 minutes; then cut into bars. Then let the shortbread cool completely in its pan. Run a knife along the cut marks before removing.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American