Rhubarb buckle

Rhubarb buckle

  • Rating: 4 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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
Nutrition: per serving
NutrientUnit
kcal472
fat20g
saturates12g
carbs65g
sugars39g
fibre2g
protein6g
salt0.4g
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Ingredients

For the crumble topping

For the rhubarb filling

For the vanilla cake

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.

Goes well with

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    Rating: 4 out of 5.18 ratings
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