In the wonderful world of bottom-crusted crumb-topped baked-fruit desserts, buckles are new to me. And I’m a fan. I love how the crispy top melts into the stewed fruit, which all sinks into the base. And I like that I can eat it as I would a brownie, out of hand, making for easy snacking morning, noon and night.
But I think I would like a buckle even more if it were different. I know, I hate to be picky, but I’m not looking to change much. The layer of rhubarb in this buckle is 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?
Update 4/27: I found the perfect crust. View this post: Rhubarb Buckle, Revisited
Yield 16 squares
Adapted from Martha Stewart
Note: I made a half recipe, but if you want to make the whole recipe, find it here.
Other notes: As I noted above, I am not totally satisfied with the base of this buckle, but just know that that didn’t keep me from eating five pieces within an hour of cutting it up. I’d like to try this recipe with more of a shortbread crust, but as of now, I don’t have a recipe for one. This is a work in progress. I’ll report back when I find a base layer that I prefer. Or if you have any suggestions, I would love to hear them.
- 13 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 1 cup sugar, divided
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (I used table salt)
- 6 tablespoons unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 1.5 large eggs*
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sour cream
*The doubled recipe calls for 3 eggs, so I whisked up 3, weighed them, and used half, which was about 1/3 cup or 2 7/8 ounces.
- 1/2 cup all-purpose flour
- 2 tablespoons light-brown sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened*
*I’ve upped the amount of butter here and changed it to softened rather than melted. I think the crumb topping needed more butter, and I like using softened butter in a crumb topping.
- Preheat oven to 350 degrees, with rack in center position. Line a 9-inch square cake pan with parchment paper. Stir together rhubarb and 1/2 cup sugar; set aside to macerate.
- Whisk together flour, baking powder, and salt. Beat together butter, remaining 1/2 cup sugar, and the lemon zest until light and fluffy. Beat in eggs, a little at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
- Crumb topping: Stir together flour, brown sugar, and salt. Add 2 tablespoons of the butter and mix up with your fingers until clumps form. If it’s looking dry, add another tablespoon of butter and mix again until clumps form. Add remaining tablespoon of butter if necessary.
- Spread batter into pan. 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 pan on wire rack, then lift cake from pan using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.
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