Best 2 Rhubarb Strawberry Buckle Recipes

Indulge in a delightful symphony of flavors with our tantalizing Rhubarb Strawberry Buckle recipe. This classic dessert combines the vibrant tartness of rhubarb and the sweet juiciness of strawberries, nestled in a tender, buttery cake batter. The result is a delectable treat that bursts with fruity goodness in every bite.

But that's not all! Our article also features a collection of other irresistible recipes that showcase the versatility of rhubarb and strawberries. From the tangy-sweet Rhubarb Strawberry Compote, perfect for topping pancakes or yogurt, to the refreshing Rhubarb Strawberry Lemonade, a thirst-quenching delight on a hot summer day.

And for those with a sweet tooth, our Rhubarb Strawberry Jam is a must-try. Spread it on toast, scones, or crackers for a delightful breakfast or snack. And if you're in the mood for something more decadent, our Rhubarb Strawberry Pie is sure to satisfy your cravings with its flaky crust and gooey filling.

With so many delicious options to choose from, our Rhubarb Strawberry recipe collection is a treasure trove of culinary delights. Get ready to tantalize your taste buds and embark on a flavor-filled journey with our carefully curated recipes.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-RHUBARB BUCKLE

Strawberry-Rhubarb Buckle image

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

Ingredients

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
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
3 tablespoons brown sugar
¼ cup flour
2 tablespoons butter

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

RHUBARB - STRAWBERRY BUCKLE

Rhubarb - Strawberry Buckle image

What can be so good and disappear so fast like magic? This delicious dessert by: foodiereflections.com --- check out all the recipes too. The caramelized rhubarb really gives this dessert the best flavor. You must try the roasting of the rhubarb in other recipes- it really changes the flavor of the dessert to Yum!

Provided by Pat Duran

Categories Fruit Desserts

Time 1h10m

Number Of Ingredients 23

Ingredients

PREPARE RHUBARB:
1 c fresh rhubarb, trimmed,washed and cut into 1/2-inch pieces
1 Tbsp granulated sugar
preheat oven to 350^. in a small bowl toss rhubarb with the sugar and arrange in an even layer on a baking sheet with parchment .roast in the oven f or 20 minutes, stirring after 10 minutes, until the rhubarb is soft , lightly caramelized. cool.
BUCKLE BATTER:
1/2 c butter, unsalted at room temperature
3/4 c granulated sugar
1 large egg
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1/2 c buttermilk, at room temperature, regular milk works too
1 tsp vanilla
1 1//2 c sliced strawberries
1 c of the rhubarb above mixture
1 tsp fresh lemon juice
CRUMB TOPPING:
1/3 c brown sugar,packed
1/3 c all purpose flour
1 1/2 Tbsp chopped crystallized ginger
1 pinch salt
3 Tbsp unsalted butter, room temperature

Steps:

1. Preheat oven from the 350^ to 375^.Coat an 8-inch square baking dish with nonstick cooking spray.
2. Buckle batter: Beat the butter in a mixer until fluffy. Add the sugar and beat 1 minute, then add the egg. Beat 1 minute longer until well-combined. In a separate bowl, whisk together the flour, baking powder, salt and ground ginger. Add 1/3 of the dry ingredients to the butter mixture and beat, then add 1/3 of the milk. Continue alternating until the dry ingredients, milk and vanilla have been well combined. Stir in the strawberries and mix until just incorporated.
3. Spoon half the batter into the prepared dish; use your fingers, the batter will be sticky. Arrange the roasted rhubarb in an even layer and top with lemon juice. Arrange the remaining batter in an even layer over rhubarb.
4. Topping: Combine all the ingredients in a bowl and with a pastry blender mix until it is the texture of coarse meal. Scatter evenly over batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Great served warm or cool. Try a little ice cream or whipped topping too. This is Yummy!
5. Note: This batter make great muffins too!

Tips:

Choose the right rhubarb and strawberries: Select firm, bright-red rhubarb stalks and plump, ripe strawberries. Avoid rhubarb that is wilted or has brown spots, and strawberries that are bruised or have mold.
Prepare the rhubarb and strawberries properly: Trim the rhubarb stalks and cut them into 1-inch pieces. Hull the strawberries and slice them in half.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to create a crispy, golden-brown crust on the buckle.
Don't overmix the batter: Overmixing the batter will make the buckle tough. Mix just until the ingredients are combined.
Bake the buckle until a toothpick inserted into the center comes out clean: This will ensure that the buckle is cooked through.
Let the buckle cool slightly before serving: This will allow the buckle to set and make it easier to slice.

Conclusion:

Rhubarb strawberry buckle is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and tart flavor, crispy crust, and tender crumb, this buckle is sure to be a hit at your next gathering. So next time you have some fresh rhubarb and strawberries on hand, give this recipe a try!