Rhubarbbuckle Recipes

Steps:

• For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
• For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
• In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
• Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
• Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
• Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

Steps:

• Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
• Place in a buttered 8 by 11 inch baking pan.
• Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
• Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
• Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla. , Pour into a greased 13x9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.

Steps:

• Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
• Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
• Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
• Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
• Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

Steps:

• Preheat oven to 350°; butter a 9-inch round baking pan.
• Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
• Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
• Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
• Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
• Gently fold in the rhubarb.
• Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
• Bake for 45-50 minutes, or until lightly golden and firm on top.
• Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.
• To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.
• Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.
• Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.
• In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr - if it is colouring too quickly, cover lightly with foil for the final 10 mins.
• Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.