Rhubarb Buckle with Ginger Crumb Topping

I must say that this is a glorious buckle, and a lovely tip of the hat to welcome late spring, the generous season that brings us rhubarb and so many other delicious fruits (or should I say, technically, a vegetable)! Enjoy!

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INGREDIENTS

Ginger Crumb Topping:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup candied ginger ; finely chopped
2 tablespoons unsalted butter ; melted
Cake:
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cups unsalted butter ; at room temperature
1 cup granulated sugar
2 eggs
3/4 cups buttermilk ; at room temperature
1 pound rhubarb ; trimmed and thinly sliced

Recipe

INSTRUCTIONS

Heat oven to 350 degrees. Butter a 9-inch round baking pan.

2. Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.

3. Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb.

4. Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top.

5. Store wrapped in plastic, at room temperature, for 2 to 3 days.

NOTES

Alert editor

Rhubarb Buckle with Ginger Crumb Topping

Ginger Crumb Topping: 
1/3 cup granulated sugar 
1/4 cup all-purpose flour 
1/4 cup candied ginger finely chopped 
2 tablespoons unsalted butter melted
  Cake: 
1 3/4 cup all-purpose flour 
1 teaspoon baking powder 
1 teaspoon dried ginger 
1/2 teaspoon baking soda 
1/2 teaspoon fine sea salt 
3/4 cups unsalted butter at room temperature
1 cup granulated sugar 
2  eggs 
3/4 cups buttermilk at room temperature
1 pound rhubarb  trimmed and thinly sliced

Heat oven to 350 degrees. Butter a 9-inch round baking pan.
2.     Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
3.     Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb.
4.     Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top.
5.     Store wrapped in plastic, at room temperature, for 2 to 3 days.

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Nutrition

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Serving Size: 1 Recipe (1660g)
Recipe Makes: 1 Serving

Calories: 4077
Calories from Fat: 2818 (69%)

Amt Per Serving		% DV

	Total Fat 313.2g	418 %
	Saturated Fat 191.7g	959 %
	Monounsaturated Fat 81.7g
	Polyunsanturated Fat 14.2g
Cholesterol 1173.9mg		361 %
Sodium 5672.5mg		196 %
Potassium 2574.2mg		68 %
Total Carbohydrate 273g		80 %
	Dietary Fiber 15.9g	63 %
	Sugars, other 257.2g
Protein 56.3g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4077

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