Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This strawberry-rhubarb buckle is my spin on her strawberry-rhubarb cake recipe. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Ingredients
Topping
- 3 tablespoons brown sugar
- ¼ cup flour
- 2 tablespoons butter
Strawberry-Rhubarb Filling
- 1 ½ cups diced fresh rhubarb
- 1 ½ cups diced fresh strawberries
- ½ cup white sugar
- 1 tablespoon lemon juice
- 3 tablespoons water, divided
- 2 tablespoons cornstarch
Cake Batter
- cooking spray
- ½ cup butter, softened
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Directions
Step 1
Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice, and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
Step 2
In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
Step 4
Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
Step 5
Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
Step 6
Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 386 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat10g | 48% |
Cholesterol62mg | 21% |
Sodium380mg | 17% |
Total Carbohydrate57g | 21% |
Dietary Fiber2g | 6% |
Total Sugars33g | |
Protein5g | |
Vitamin C20mg | 99% |
Calcium86mg | 7% |
Iron2mg | 9% |
Potassium199mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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