Strawberry-Rhubarb Buckle

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Description

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.

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

Instructions

  1. Combine rhubarb
  2. strawberries
  3. 1/2 cup sugar
  4. lemon juice and 1 tablespoon of water in a saucepan. Cook
  5. covered
  6. over medium-low heat
  7. stirring occasionally until mixture begins to boil
  8. about 5 minutes. Reduce heat to low.
  9. In a small bowl
  10. 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
  11. about 2 minutes. Remove from stove and set aside to cool.
  12. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray
  13. and place on a baking sheet.
  14. 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
  15. vanilla extract
  16. and yogurt. Add flour
  17. baking powder
  18. baking soda
  19. 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.
  20. Combine brown sugar
  21. 1/4 cup flour
  22. and 2 tablespoons of butter in a small bowl. Mix using a fork
  23. a pastry blender
  24. or your hands
  25. until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
  26. Bake in the preheated oven until the cake topping is nicely browned
  27. about 35 minutes.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 8

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