Rhubarb Buckle Recipe

Name: Rhubarb Buckle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Softened, Unsalted Butter; 1 cup Granulated Sugar; 2 whole Eggs; 2 teaspoons Vanilla; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 2/3 cups Milk; 2 cups Flour; 3 cups Sliced Rhubarb; 1-1/2 cup Granulated Sugar; 1 cup Softened, Unsalted Butter; 2/3 cups Flour; 1 teaspoon Cinnamon

Servings: persons

1/2 cups Softened, Unsalted Butter
1 cup Granulated Sugar
2 whole Eggs
2 teaspoons Vanilla
2 teaspoons Baking Powder
1/2 teaspoons Salt
2/3 cups Milk
2 cups Flour
3 cups Sliced Rhubarb
1-1/2 cup Granulated Sugar
1 cup Softened, Unsalted Butter
2/3 cups Flour
1 teaspoon Cinnamon

1
Cream butter and sugar together.
2
Mix in eggs, vanilla, baking powder, salt.
3
Mix in milk and flour.
4
Stir the rhubarb in by hand, just barely stir it.
5
Spread evenly in a buttered and floured 13x9 pan.
6
Make the Struesel Topping with the remaining ingredients (from Rhubarb on down).
7
Spread topping over batter.
8
Bake in a 375 degree oven for approx 40 minutes, until knife comes out dry.
9
See my blog posting for other fruit alternatives
10
This cake is great for a potluck!

1301

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Softened, Unsalted Butter, 1 cup Granulated Sugar, 2 whole Eggs, 2 teaspoons Vanilla, and more.

Yes, Rhubarb Buckle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Buckle

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