It’s that time of year when my garden is bursting with rhubarb. I love rhubarb. I make a wonderful Rhubarbeque Sauce which is delicious when used as a barbecue sauce. Recently we had friends over for dinner and they brought this rhubarb buckle dessert to share with us. The ginger used in the topping gives this buckle a unique taste. We enjoyed the dessert so much I had to make it again. Not a rhubarb lover? You may be after trying this recipe!
Rhubarb Buckle
Ginger Crumb Topping Ingredients:
⅓ cup granulated sugar
¼ cup all-purpose flour
¼ cup finely chopped candied ginger
2 tablespoons unsalted butter, melted
Cake Ingredients:
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon dried ginger
½ teaspoon baking soda
½
teaspoon fine sea salt
¾
cups unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
¾
cups buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced
Directions:
Heat oven to 350 degrees. Butter a 9 inch round baking pan.
Make finer crumb topping: Mix sugar, flour and candied ginger together in a bowl. Stir in the melted butter. Set aside.
Make the cake: combine flour, baking powder, ginger, baking soda and salt in a bowl. In a separate bowl cream butter and sugar together until light and fluffy. Add the eggs. Stir in the flour mixture alternating with the buttermilk. Gently fold in rhubarb.
Spread the batter into the prepared pan.
Sprinkle with the ginger crumb topping. Bake for 45-50 minted or until golden brown and firm on top.
Nancy on the Home Front 