This Blueberry Rhubarb Buckle is a sweet treat fit for summer. Juicy blueberries and tart rhubarb stud this delicious cake.
Blueberry Rhubarb Buckle
Fresh fruit desserts capture the colorful juiciness that summer’s bounty brings. Bursting berries, soft peaches, tart stonefruit: they all provide unbeatably mouthwatering texture and flavor to the desserts they grace,
This tasty dessert highlights two lovely summertime darlings: blueberries and rhubarb. They’re baked into a “buckle”, a traditional dessert that I’ll tell you all about! Read on to learn more about my Blueberry Rhubarb Buckle.
What Is A Buckle?
A buckle is a dessert that includes fresh fruit mixed into a cake batter. As it bakes, the fruit causes the batter to “buckle”, thus giving it its name. A buckle is often compared to other classic desserts including fruit such as cobblers, crisps, and crumbles.
A cobbler includes a fresh fruit base topped with oat-studded biscuits.
A crisp also includes a fresh fruit base, but it’s topped with an oat and nut streusel.
A crumble features a butter, flour, and sugar-based streusel. It’s basically a crisp without the nuts or oats.
How To Make Blueberry and Rhubarb Buckle
As previously mentioned, a buckle is essentially a cake with fruit baked into it, or rather, the fruit tops the cake batter before being baked.
The cake recipe is very basic, including eggs, flour, sugar, and butter. All the ingredients are creamed together and spooned into a baking dish. The blueberries and rhubarb are scattered over the batter. Once baked the blueberries slightly burst to yield their electric purple color. This dessert is as mouthwatering as it is beautiful!
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Blueberry Rhubarb Buckle
Ingredients
- 1/2 cup 1 stick unsalted butter, room temperature, plus more for baking dish
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup blueberries
- 1 1/2 cups rhubarb, chopped
Instructions
- Preheat oven to 350 degrees.
- Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
- Spread batter in baking dish. Scatter blueberries and rhubarb on top. Bake until a toothpick inserted in the center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates.