Martha said it best: “This dessert belongs in everyone’s outdoor entertaining file.” This batter, made with eggs, sour cream and melted butter yields the perfect base — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine. If you are not a fan of rhubarb or if you blink and miss rhubarb season altogether, don’t despair. I suspect blueberries and peaches and every other wonderful stone fruit and berry will make dream-worthy buckles all summer long.
How to Make a Rhubarb Buckle
Gather your ingredients: First: stir together the crumb topping: brown sugar, flour, melted butter and a pinch of salt. Next, whisk together your dry ingredients: flour, salt, baking powder, and sugar. Add sour cream, melted butter, eggs, and vanilla. Stir to combine. Fold in the rhubarb. Transfer batter to a buttered and parchment-lined 9-inch pan. Top with the crumb topping; then transfer to the oven. Bake for about 45 minutes or until evenly golden and an inserted cake tester comes out clean. Let cool briefly before cutting and serving. 5 from 9 reviews This is an updated post from two older posts. If you are looking for the old recipe that called for a shortbread crust, find it here.
