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Strawberry Rhubarb Buckle
Strawberry Rhubarb Buckle
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in a delightful rhubarb and strawberry buckle, a perfect blend of fruit crisp and coffee cake. Enjoy it warm with vanilla ice cream or whipped cream.
Ingredients:
  • 1.5 cups diced fresh rhubarb
  • 1.5 cups diced fresh strawberries
  • 0.5 cup white sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons water, divided
  • 2 tablespoons cornstarch
  • cooking spray
  • 0.5 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup plain yogurt
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 3 tablespoons brown sugar
  • 0.25 cup flour
  • 2 tablespoons butter
Instructions:
  • In a saucepan, mix rhubarb, strawberries, sugar, lemon juice, and water. Cover and cook on medium-low heat, stirring occasionally until it starts boiling, approximately 5 minutes. Then, lower the heat to low.
  • Combine 2 tablespoons of water with cornstarch in a small bowl until dissolved. Pour into saucepan with fruit and cook until thickened, approximately 2 minutes. Set aside to cool.
  • Preheat your oven to 350°F (175°C). Grease a 9-inch deep dish pie pan with non-stick cooking spray and place it on a baking sheet.
  • Using an electric mixer, cream together 1/2 cup of butter and 1/2 cup of sugar until light and fluffy. Mix in egg, vanilla extract, and yogurt. Incorporate flour, baking powder, baking soda, and salt until just combined. Spread 2/3 of the batter in the pan, top with strawberry-rhubarb filling, and dollop the remaining batter on top in mounds.
  • In a small bowl, mix brown sugar, 1/4 cup flour, and 2 tablespoons of butter until it forms coarse crumbs. Sprinkle over the batter and filling.
  • Bake until the cake topping turns a beautiful golden brown, approximately 35 minutes in the preheated oven.

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