Rhubarb Buckle
Description
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.
Ingreadient :
- 1/2 cup (64 g) all-purpose flour
- 1/4 cup light-brown sugar
- pinch salt
- 4 tablespoons unsalted butter, melted
- 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
Direction :
- Preheat oven to 350ºF with rack in center position. Line a 9-inch square cake pan with parchment paper.
- 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.
- 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.
- 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.
