STRAWBERRY-RHUBARB BUCKLE
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 recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 57.4 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 379.7 mg, Sugar 32.9 g
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
RASPBERRY BUCKLE
Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
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.
RHUBARB BUCKLE
This vanilla and rhubarb buckle, a brighter cousin to the traditional American-style teatime cake, is perfect for the cold months when forced rhubarb shines
Provided by Edd Kimber
Categories Dessert
Time 1h50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 472 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
RHUBARB BUCKLE
Spring always gets my tastebuds tingling for one of my favourite fruits, rhubarb! I love the stuff! This is a delicious way of preparing it. Try serving it warm with a ginger ice cream!
Provided by MarieRynr
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 503.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 36.6, Sodium 16.7, Carbohydrate 93.4, Fiber 3, Sugar 73.4, Protein 3
RHUBARB BUCKLE
"My family's roots go back to Lebanon County in Pennsylvania, so we pride ourselves on our Pennsylvania Dutch cooking," relates Kathy Shafer of Upland, California. "My husband and three boys love the old-fashioned flavor of this tart rhubarb cake paired with a sweet vanilla sauce."
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 515 calories, Fat 19g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 395mg sodium, Carbohydrate 83g carbohydrate (61g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY BUCKLE
I looked for this here but I could only find blueberry buckle. This is almost like a coffee cake. I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.
Provided by Bri22
Categories Breads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream sugar and butter until light and fluffy.
- Blend in eggs and vanilla, then milk.
- In separate bowl sift together dry ingredients.
- Stir into wet mixture.
- Fold in strawberries.
- Spread in greased, floured, 9x9 inch baking pan.
- Topping:.
- Cream butter and sugar.
- Blend in flour and cinnamon.
- Sprinkle over batter.
- Dash with nutmeg.
- Bake in 375°F oven for 30-35 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 47.3, Sodium 272.5, Carbohydrate 51.1, Fiber 1.4, Sugar 27.1, Protein 4.3
More about "strawberry rhubarb buckle recipes"
STRAWBERRY RHUBARB BUCKLE - EAT THE LOVE
From eatthelove.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory DessertCalories 450 per serving
- Preheat the oven to 375°F. Lightly spray a 9 x 13 x 2-inch baking pan with cooking oil. Line the bottom and sides of the baking pan with parchment paper
- Make the cheesecake topping by placing the cream cheese, sugar and vanilla in the bowl of stand mixer fitted with the paddle attachment. Cream until combined, with the cream cheese clinging to the side of the bowl. Scoop out the cheesecake topping with a silicon or rubber spatula and place in a bowl.
- In the same mixing bowl (no need to clean it) make the cake batter by mixing the butter, sugar, baking powder, salt, and ground ginger together until the butter looks creamy and clings to the side of the bowl. Add the eggs, one at a time, mixing and scraping down the sides with a silicon or rubber spatula between additions.
- Add the 1 cup of flour to the batter and mix to incorporate. Drizzle in 1 cup of the milk as the mixer is on low speed, and then stop and scrape down the sides of the bowl. Don’t worry if the batter looks broken. Repeat the process again, then add the final 3/4 cup of flour to the batter and mix thoroughly so it is well blended.
STRAWBERRY RHUBARB RICOTTA SKILLET BUCKLE | OLIVE
From oliveandmango.com
34 SWEET AND SAVORY STRAWBERRY-RHUBARB RECIPES
From tasteofhome.com
STRAWBERRY RHUBARB DESSERT BARS RECIPE | LAND O’LAKES
From landolakes.com
STRAWBERRY RHUBARB CRISP - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE THE ABSOLUTE BEST STRAWBERRY-RHUBARB …
From thekitchn.com
STRAWBERRY-RASPBERRY-RHUBARB BUCKLE WITH GINGER …
From bakerbynature.com
RHUBARB BUCKLE BARS – MEMORIES OF MOM - BASILMOMMA
From basilmomma.com
STRAWBERRY RHUBARB BUCKLE, A RUSTIC FRUIT-LADEN CAKE
From blossomtostem.net
STRAWBERRY RHUBARB COBBLER {SO GOOD!} - TWO PEAS
From twopeasandtheirpod.com
BAKERY STRAWBERRY BUCKLE RECIPE (W/BUTTERY CRUMB
From dinnerthendessert.com
HOW TO MAKE THE PERFECT STRAWBERRY RHUBARB COBBLER …
From stayingclosetohome.com
BEST STRAWBERRY-RHUBARB BUCKLE RECIPES - FOOD NETWORK
From foodnetwork.ca
Servings 8-10Total Time 2 hrs 45 minsCategory Bake,Berries,Dessert,Fruit,The Kitchen
STRAWBERRY-RHUBARB BUCKLE | RECIPE | RHUBARB RECIPES, SAVOURY …
STRAWBERRY-RHUBARB COBBLER | KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY RHUBARB GALETTE — PLATE & PENCIL
From plateandpencil.com
RHUBARB BUCKLE WITH CRUMB TOPPING | ALEXANDRA'S KITCHEN
From alexandracooks.com
STRAWBERRY GINGER RHUBARB BUCKLE
From thestarvingartistblog.com
STRAWBERRY-RHUBARB BUCKLE RECIPE | GEOFFREY ZAKARIAN | FOOD …
From mastercook.com
STRAWBERRY RHUBARB BUCKLE — PLATE & PENCIL
From plateandpencil.com
STRAWBERRY BUCKLE RECIPE - SERIOUS EATS
From seriouseats.com
STRAWBERRY-RHUBARB BUCKLE - FOOD RECIPES
From recipes.studio
STRAWBERRY-RHUBARB BUCKLE RECIPE - FOOD NEWS
From foodnewsnews.com
OLD-FASHIONED STRAWBERRY-RHUBARB CRISP RECIPE - FOOD & WINE
From foodandwine.com
RECIPE OF THE DAY: STRAWBERRY RHUBARB CRISP - YOUTUBE
From youtube.com
KOHLMAN: STRAWBERRY RHUBARB RICOTTA BUCKLE MAKES THE …
From ottawacitizen.com
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STRAWBERRY RHUBARB BUCKLE FOOD- WIKIFOODHUB
From wikifoodhub.com
STRAWBERRY RHUBARB BARS FOOD NETWORK RECIPES ALL YOU …
From stevehacks.com
23 SWEET & PUCKERY RHUBARB RECIPES FOR SPRING - MSN
From msn.com
STRAWBERRY-RHUBARB BUCKLE | RECIPE | FOOD NETWORK RECIPES, …
STRAWBERRY RHUBARB BARS (WITH CRUMB TOPPING!) - COOKING CLASSY
From cookingclassy.com
FOOD NETWORK CANADA - HOW TO MAKE STRAWBERRY …
From facebook.com
STRAWBERRY RHUBARB BUCKLE — CINNAMON SOCIETY
From cinnamonsociety.com
STRAWBERRY-RHUBARB BUCKLE | RECIPE | RHUBARB RECIPES, BEST …
From pinterest.co.uk
RHUBARB AND STRAWBERRY BUCKLE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
You'll also love
Related Search