Blueberry Rhubarb Buckle
This Blueberry Rhubarb Buckle is a sweet treat fit for summer. Juicy blueberries and tart rhubarb stud this delicious cake.
Servings: 6 servings
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.
Notes
Recipe slightly adapted from Martha Stewart.