Rhubarb Buckle

Rhubarb Buckle is a spring favorite here at The Kitchen. Serve warm and enjoy with fresh whipped cream.

Number of Servings: 8

INGREDIENTS

4 tablespoons butter, divided

1 ½ pounds rhubarb, trimmed and cut ½ inch thick on the bias
1 cups sugar
1 teaspoon cornstarch

2 cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon coarse salt

1 ½ sticks unsalted butter, softened
1 cup sugar

1 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon pure vanilla extract
½ cup sour cream or yogurt

Crumb Topping
1 cup all-purpose flour
¼ cup light-brown sugar
¼ teaspoon coarse salt
½ stick unsalted butter, melted

CAKE

Preheat oven to 350 degrees, with rack in center position. Melt butter in a cast iron pan.
Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, baking powder, and salt. Beat together butter, one cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla.
Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.

CRUMB TOPPING

Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping.
Bake until golden on top and cooked through, about 1 hour 5 minutes.
Let cool completely in pans on wire racks, then lift cakes from pans using parchment.
Remove parchment. Before serving, cut the buckle into wedges.