Rhubarb Buckle is a classic summer fruit dessert with tender cake, tart rhubarb, and a buttery crumb topping.

Scale

For the crumb topping:

1/2 cup (64 g) all-purpose flour

1/4 cup light-brown sugar

Pinch salt

4 tablespoons unsalted butter, melted

For the buckle:

1 teaspoon baking powder

1.5 cups (192 g) flour

1/2 teaspoon salt

1 cup sugar

4 tablespoons melted butter

2 eggs, beaten

1/2 cup sour cream

1 teaspoon vanilla extract

12 oz (3 cups) diced rhubarb

1. Preheat oven to 350ºF with rack in center position. Line a 9-inch square cake pan with parchment paper.

2. Make the crumb topping by stirring together flour, brown sugar, salt, and melted butter. Refrigerate.

3. Whisk baking powder, flour, salt, and sugar. Add melted butter, eggs, sour cream, and vanilla. Stir to combine.

4. Fold in diced rhubarb.

5. Transfer batter to prepared pan. Top with crumb topping and bake 45 to 55 minutes until golden. Cool 15 minutes before serving.

Total Time: 1 hour 20 minutes.

Yield: 16 squares.

This is an updated recipe. The previous version included a shortbread crust.