Best 2 Strawberry Rhubarb Buckle Recipes

Indulge in the tantalizing flavors of summer with our exquisite Strawberry Rhubarb Buckle recipe. This delightful dessert seamlessly blends the vibrant sweetness of strawberries and the tartness of rhubarb, creating a symphony of flavors that will tantalize your taste buds. Perfectly balanced and bursting with fresh, seasonal ingredients, this buckle is sure to become a favorite.

The Strawberry Rhubarb Buckle is a delightful combination of a cake-like base and a luscious fruit topping. The cake batter is moist and flavorful, providing the perfect foundation for the generous layer of strawberries and rhubarb. As the buckle bakes, the fruit releases its juices, creating a delectable syrup that seeps into the cake, resulting in a harmonious blend of textures and flavors.

This recipe is a culinary journey that honors the bounty of summer produce. The vibrant red strawberries and the rosy-red rhubarb are not only visually appealing but also packed with essential vitamins and minerals. The combination of these fruits not only creates a flavor explosion but also delivers a boost of nutrients.

In addition to the classic Strawberry Rhubarb Buckle, this article also offers variations to cater to different dietary preferences and taste preferences. For those who prefer a gluten-free option, a dedicated gluten-free Strawberry Rhubarb Buckle recipe is included. This variation uses a blend of gluten-free flours to create a light and airy cake base that is just as delicious as the original.

For those with a sweet tooth, the article features a decadent Strawberry Rhubarb Buckle with Streusel Topping. This version takes the classic buckle to the next level with a crunchy streusel topping made from oats, butter, and sugar. The streusel adds an extra layer of texture and flavor, creating a delightful contrast with the soft and juicy fruit filling.

Let's cook with our recipes!

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:

Use fresh, ripe strawberries and rhubarb for the best flavor. If your strawberries are a little tart, you can add a little extra sugar to the batter.
Don't overmix the batter. Overmixing can make the buckle tough.
Be sure to preheat your oven before baking the buckle. This will help to ensure that the buckle bakes evenly.
Bake the buckle until a toothpick inserted into the center comes out clean. Overbaking can make the buckle dry.
Let the buckle cool for at least 15 minutes before serving. This will allow the buckle to set and the flavors to meld.

Conclusion:

Strawberry rhubarb buckle is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tart flavor and crunchy topping, it's the perfect way to enjoy the season's best fruit. So next time you're looking for a delicious and easy dessert, give this strawberry rhubarb buckle a try. You won't be disappointed!