Strawberry-Rhubarb Buckle

Tart rhubarb and sweet strawberries are a time-honored dessert combination. In this home-style buckle, they meet once again in a deliciously red filling.

Strawberry-Rhubarb Buckle
Servings: 12 Prep 20 mins Bake 350°F 1 hr


  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon salt
  • 3/4 cup (1-1/2 sticks) cold unsalted butter, cut up
  • 1/3 cup light-brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 cups strawberries, hulled and sliced
  • 2 cups rhubarb (fresh chopped or frozen, thawed and drained)

Make It

1. Heat oven to 350 degrees F. Coat a 10-inch springform pan with nonstick spray. In large bowl, combine flour, granulated sugar and salt. With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. Remove 1 cup to bowl; stir in brown sugar and cinnamon and reserve for topping.

2. Stir baking powder into remaining flour mixture. In small measuring cup, blend milk, egg and vanilla and stir into flour mixture just until moistened. Spread half of batter in prepared pan. Evenly cover with strawberries and rhubarb. Drop tablespoons of remaining batter on top. Crumble reserved topping over batter.

3. Bake in 350 degree F oven for 60 minutes, until golden brown and toothpick inserted in center comes out clean. Cool slightly on wire rack. Run knife around edge; remove side. Serve warm or at room temperature. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 308, Fat, total (g): 13, chol. (mg): 50, sat. fat (g): 8, carb. (g): 47, fiber (g): 2, pro. (g): 4, sodium (mg): 272, Percent Daily Values are based on a 2,000 calorie diet.