Ok, I think I’ve got this. An old recipe for blueberry buckle printed in the “Letters” section of the July 2004 issue of Gourmet magazine led me to just the crust I had longed for after making my first buckle last week. This dough, made with egg yolks and a little cream, yields the perfect bottom crust — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine.
Anyway, I hate to bore you with the same dish two Fridays in a row, but rhubarb season is fleeting and so getting to the bottom (ha ha ha) of this buckle business was of utmost importance. Martha said it best: “This dessert belongs in everyone’s outdoor entertaining file.”
But if you blink and miss rhubarb season altogether, don’t despair. I suspect blueberries and peaches and every other wonderful stone fruit and berry will make dream-worthy buckles all summer long.
Yield 16 squares
Adapted from Martha Stewart and Rosebank Farms Café via Gourmet Magazine, July 2004
A few notes: I thought the buckle I made last week could have used a little more streusel, so I doubled up this week and topped the buckle with a more generous layer of streusel. I did have a little bit leftover (about a heaping 1/2 cup), which I threw in the freezer. And, I did have some leftover dough as well — I used about 3/4 of the dough recipe for this buckle. I plan on making mini homemade pop tarts with the remaining dough? Thoughts? I’m sure you all have wonderful ideas as well, and if you care to share, I would love to hear. I’m too often guilty of letting dough scraps go to waste.
Also, if you prefer more of a cake-bottomed buckle, view this post.
- 13 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 1/2 cup sugar
- 1 teaspoon finely grated lemon zest
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 stick cold, unsalted butter
- 2 egg yolks
- 2 tablespoons heavy cream (I used whole milk and 1/2 and 1/2…all I had)
- 1 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- Make the crust: Whisk together flour and sugar in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-sized butter lumps. Beat together yolks and cream with a fork and stir into flour mixture until combined. Gently knead mixture in bowl with floured hands just until a dough forms. Flatten dough into a 6-inch disk and chill, wrapped tightly in plastic wrap, at least 1 hour.
- Preheat oven to 400 degrees, with rack in center position. Line a 9-inch square cake pan with parchment paper.
- Stir together rhubarb, 1/2 cup sugar and lemon zest; set aside to macerate. Note: I did this step right before I started rolling out the dough. When I dumped the rhubarb into the pan, it hadn’t soaked up all of the sugar — in other words, the sugar was still very much visible, but it didn’t seem to make a difference that it hadn’t macerated for very long. I dumped rhubarb and all of the remaining sugar straight into the pan.
- Crumb topping: Stir together flour, brown sugar, and salt. Add the butter and mix up with your fingers until clumps form. Set aside.
- Unwrap dough. OK, because the dough recipe yields enough for a 9×13-inch pan, cut off about a quarter of the dough and set it aside. Roll out the bigger portion of the dough between 2 sheets of parchment paper (or wax paper) into a 10×10-inch square, or as close to this shape as possible. Peel off top layer of parchment and invert dough into prepared baking pan. Trim up the dough where it creeps a little bit up the sides of the pan; patch the corner holes (if any exist) with trimmed dough.
- Top this crust layer with rhubarb mixture, and sprinkle with as much crumb topping as you would like — as I noted above, I was left with about a heaping half cup of streusel topping. Bake for 30 minutes, then reduce heat to 350 and bake for about 35 minutes more or until golden on top and cooked through. 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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