Description
Celebrate spring with a tender, buttery cake featuring the tartness of fresh rhubarb, perfect for any cozy gathering.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a medium bowl, combine rhubarb with 1/2 cup of granulated sugar and set aside.
- In another bowl, cream together softened butter and remaining sugar until light and fluffy.
- Beat in the egg and add vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate this into the creamed mixture, alternating with milk.
- Gently fold in the prepared rhubarb mixture until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes and dust with powdered sugar if desired before serving.
Notes
For a sweeter buckle, consider adding more sugar to the rhubarb mixture. Can substitute rhubarb with strawberries or other fruits.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg