Rhubarb buckle
- Edd Kimber
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Serves 8
Easy
Prep: 40 mins
Cook: 1 hr and 10 mins
A star rating of 4.3 out of 5.21 ratingsRate
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This vanilla and rhubarb buckle, a brighter cousin to the traditional American-style teatime cake, is perfect for the cold months when forced rhubarb shines
Freezable
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Ingredients
Nutrition
Units:
MetricUS
For the crumble topping
-
50g plain flour
-
50g golden caster sugar
-
½ tsp ground ginger
-
50g unsalted butter
chilled
-
25g rolled oat
For the rhubarb filling
-
225g thin, forced rhubarb
trimmed, rinsed and cut into 2.5cm/1in-long pieces
-
50g golden caster sugar
-
zest 1 orange
For the vanilla cake
-
100g unsalted butter
room temperature, plus extra for greasing
-
200g golden caster sugar
-
zest 1 orange
-
2 large eggs
-
200g plain flour
-
2 tsp baking powder
-
1 tsp vanilla bean paste
-
125ml soured cream
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Nutrition: per serving
- kcal472
- fat20g
- saturates12g
- carbs65g
- sugars39g
- fibre2g
- protein6g
- salt0.4g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.
-
step 2
To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.
-
step 3
Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.
-
step 4
Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.
-
step 5
In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr – if it is colouring too quickly, cover lightly with foil for the final 10 mins.
-
step 6
Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.
RECIPE TIPS
WHAT IS A BUCKLE?
Buckle cakes, which are popular in America, have a dense layer of batter at the bottom, a layer of fruit (traditionally blueberries), and are finished with a crumble topping. As it bakes, the batter rises up the edges of the cake tin to form a crust, but ‘buckles’ under the weight of the fruit in the centre, giving the cake its name.
Recipe from Good Food magazine, March 2016
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A star rating of 4.3 out of 5.21 ratings
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