Rhubarb Buckle

By kayjayjohnson

Ingredients

• For the Cake
• Vegetable-oil cooking spray, for cake pans
• 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick
• 2 cups sugar, divided
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1 1/2 sticks unsalted butter, softened
• 1 teaspoon finely grated lemon zest
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• For the Crumb Topping
• 1 cup all-purpose flour
• 1/4 cup light-brown sugar
• 1/4 teaspoon coarse salt
• 1/2 stick unsalted butter, melted

Details

Adapted from marthastewart.com

Preparation

Step 1

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.

Cook's Note

Cakes can be wrapped in plastic wrap and stored at room temperature for 1 day.