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I love a good buckle, but I think I would like a buckle even more if it were different. The layer of rhubarb in the one I made recently was perfect — not too sweet, not too tart, which in my experience is a delicate balance to achieve with rhubarb. And the crumb top, while just a touch sandy, needs nothing more than a dab of butter to give it that crumbly, pebbly texture. The addition of lemon zest, adding a wonderful fresh, bright flavor, is essential.
It’s the base of the buckle that leaves me wanting. I want something less cakey, more sturdy, not quite a pie crust but something a little more buttery and shortbread like. Thoughts? Would a shortbread crust turn this dessert into a fresh-fruit crumb bar? Removing it from the buckle category altogether? I’m not sure I want that. Or do I?
Find the recipe on this post: Rhubarb Buckle, Revisited.