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Easy Rhubarb Buckle

A delightful dessert featuring a tender cake base with fresh rhubarb, topped with a crumbly streusel, perfect for springtime gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups fresh rhubarb, chopped Use fresh, firm rhubarb for best results.
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
For the Topping
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ cup butter, softened For crumbly topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan with butter or cooking spray.
  2. Chop the fresh rhubarb into small, bite-sized pieces.
Mixing
  1. In a large bowl, combine sugar, oil, egg, and vanilla extract. Beat until smooth.
  2. In another bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet mixture, stirring until combined.
  3. Gently fold in the chopped rhubarb.
Baking
  1. Pour the batter into the prepared baking pan and spread evenly.
  2. In a small bowl, mix brown sugar, ¼ cup flour, ½ teaspoon cinnamon, and softened butter until crumbly. Sprinkle over the batter.
  3. Bake for 35-40 minutes or until a toothpick comes out clean.
Serving
  1. Allow the buckle to cool for a few minutes before slicing. Serve warm, topped with ice cream or whipped cream.

Notes

For additional flavor variations, consider mixing in blueberries or strawberries with the rhubarb. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.