rhubarb buckle

i had never heard of a buckle before in the baking world, until a few days ago when i received my cookie of the day recipe in my inbox from martha stewart. the world buckle just made me want to know more, and suddenly i wanted to bake everything that could be attached to that word. it’s also very fun to say. rhubarb buckle rolls of the tongue especially well. but anyways, from what i read, buckles are basically a rustic style baked fruit dessert similar to crumbles and crisps. my perfect dessert. i really do love chocolatey cakey sweets, but i think i’d almost always choose a warm, crumbly, cinnamony baked fruit dessert first.

makes about 9-12 bars | inspired by this martha stewart recipe

ingredients:

pastry:

  • 1 c. all-purpose flour
  • 1 c. wheat flour
  • 1/2 c. sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 c. butter ( 1 1/2 stick butter) softened (not melted!)
  • 1 egg, beaten
  • 1/4 c. sour cream

filling:

  • 1/2 c. white sugar
  • about 1 1/2 c. chopped rhubarb (about 1/2 inch size pieces)

topping:

  • 1/2 c. all-purpose flour
  • 2 tbsp. light brown sugar
  • 1/2 tsp. salt
  • 4 tbsp. (1/2 stick) butter, melted

directions:

preheat oven to 350°F. spray a 9×9 baking pan with cooking spray. stir together the rhubarb pieces and white sugar in a bowl, and let sit while you make everything else. to make pastry, whisk together the flours, sugar, baking powder, cinnamon, and salt in a large bowl. cut in the butter with two butter knives or a pastry cutter. in a separate smaller bowl, beat the egg and sour cream with a fork. mix this into the flour mixture with a fork. the mixture should now be moist, but a little clumpy looking.

pat about 3/4 of the pastry mixture onto the bottom of the baking dish. flatten slightly with a spoon. sprinkle the rhubarb mixture over this. then sprinkle the remaining pastry mixture over the rhubarb with your fingers.

make the topping by stirring together the flour, brown sugar and salt. then mix in the melted butter with the fork. sprinkle this topping over the rhubarb with your fingers. bake until golden on top and cooked through about 50 minutes. let cool completely on wire racks. 

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Filed under dessert, fruit, pastry, recipes, summer, vegetable

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