1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
2 cups sugar, divided
2 cups flour
1 1/4 tsp baking powder
1 tsp salt
1 1/2 cup butter, softened
1 tsp finely grated lemon zest
3 eggs
1 tsp vanilla
1/2 cup sour cream
Topping- 1 cup flour
1/4 cup brown sugar
1/4 tsp salt
1/2 stick butter, melted
Instructions
1.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
2.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.
3.Crumb topping- Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
4.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.
Originally Submitted
5/2/2012
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