Rhubarb Buckle PRINT
- YIELD: 32 squares
- PREP TIME: 15 min
- COOK TIME: 125 min
This dessert belongs in everyone’s “outdoor entertaining” file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.
Photo: Dana Gallagher
|For the Cake|
|Vegetable-oil cooking spray, for cake pans|
|1||pound plus 10 ounces rhubarb, trimmed and cut ½ inch thick on the bias|
|2||cups sugar, divided|
|2||cups all-purpose flour|
|1¼||teaspoons baking powder|
|1||teaspoon coarse salt|
|1½||sticks unsalted butter, softened|
|1||teaspoon finely grated lemon zest|
|1||teaspoon pure vanilla extract|
|½||cup sour cream|
|For the Crumb Topping|
|1||cup all-purpose flour|
|¼||cup light-brown sugar|
|¼||teaspoon coarse salt|
|½||stick unsalted butter, melted|
Make the cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, bak ing powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
Make the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.
Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day