Rhubarb Buckle with Ginger Crumb

Bursting with seasonal flair, this Rhubarb Buckle with Ginger Crumb is a delightful twist on a classic coffee cake, perfect for spring gatherings or cozy afternoons. The tender, buttery cake is infused with tangy bites of fresh rhubarb and the subtle warmth of crystallized ginger, while a golden, spiced crumb topping made with brown sugar and ground ginger adds irresistible crunch and flavor. Easy to make with simple pantry ingredients, this buckle bakes up in under an hour, filling your kitchen with sweet, comforting aromas. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect dessert or enjoy a slice with your morning coffee. Whether for brunch, dessert, or snacking, this rhubarb buckle is a showstopper.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups rhubarb
• 1 cup granulated sugar
• 0.5 cup unsalted butter
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup milk
• 2 tablespoons crystallized ginger, finely chopped
• 0.5 cup brown sugar
• 1 teaspoon ground ginger
• 0.25 cup unsalted butter (for crumb topping)
• 0.5 cup all-purpose flour (for crumb topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease or line a 9-inch square baking pan with parchment paper.

Step 2

Slice the rhubarb into small pieces and set aside. Ensure the pieces are approximately 1/2 inch in size for even distribution.

Step 3

In a large mixing bowl, cream together the granulated sugar and 1/2 cup of unsalted butter until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

In a separate bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 7

Gently fold in the chopped rhubarb and crystallized ginger into the batter.

Step 8

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 9

In a small bowl, prepare the crumb topping by combining brown sugar, ground ginger, 1/4 cup of unsalted butter, and 1/2 cup of flour. Mix with a fork or your fingers until crumbly.

Step 10

Sprinkle the crumb topping evenly over the batter in the pan.

Step 11

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Step 12

Allow the buckle to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Step 13

Serve warm or at room temperature. Optionally, pair with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Serving size	1416.5 grams (1416.5g)

Amount per serving	% Daily Value*
Calories	3589

Total Fat 113.30g	145%
Saturated Fat 64.10g	320%
Polyunsaturated Fat 0.50g
Cholesterol 634mg	211%
Sodium 1512mg	66%
Total Carbohydrate 606.70g	221%
Dietary Fiber 16.20g	58%
Total Sugars 354.80g
Protein 52.10g	104%

Vitamin D 163IU	816%
Calcium 696mg	54%
Iron 16mg	86%
Potassium 1910mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 5.7%

Carbs: 66.4%