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Rhubarb Buckle (with a Ginger Crumb)

  • Author: Meagan


I love to try new fruit recipes each season and this beauty borrowed from Food52’s book, ‘Genius Desserts’, is another winner.  The frozen topping is supposed to come out more streusel-like after baking, mine didn’t work out that way (but still tasted amazing)  – enjoy!




1/3 c. (65 g) sugar AND 1/4 c. (30 g) flour

1/4 c. (25 g) finely chopped candied ginger AND 2 T. butter, melted


1 3/4 c. (200 g) flour

1 t. EACH baking powder AND ground ginger

1/2 t. EACH baking soda AND fine sea salt

3/4 c. (170 g) butter, softened AND 1 c. (200 g) sugar

2 eggs

3/4 c. (185 g) buttermilk, room temperature

1 lb. (450 g) rhubarb, cleaned, trimmed and thinly sliced


To make the topping – stir together the sugar, flour and candied ginger in a small bowl and then use a fork to stir in the melted butter.  Clumpy is best.  Put this into the freezer until you need it.

To make the cake – preheat the oven to 325 and butter a 9 x 13 baking pan.  In a medium bowl, whisk together the flour, baking powder, ginger, baking soda and salt and set this aside.  In the bowl of your electric mixer, cream together the butter and sugar for a couple of minutes until light and fluffy and then add in the eggs, one at a time, scraping down the sides of the bowl after each addition.

Next, add the dry mix in 3 additions, alternating with the  buttermilk in 2 additions, beating on low until just incorporated after each has been poured in.  Scrape down the sides of bowl as needed, then remove the bowl from the mixer and fold in the rhubarb.

Scrape and spread the batter into your prepared pan, evenly sprinkle on the frozen crumb topping, and then bake for about 50 minutes until the top is a lovely golden color and a toothpick comes out of the center clean.  Allow the goodness to cool in the pan until serving (with ice cream!).



From Meagan's Kitchen

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