Go Back
–+ servings
Raspberry Rhubarb Buckle

Raspberry Rhubarb Buckle: A Cozy Dessert Delight

Raspberry Rhubarb Buckle is a comforting dessert bursting with tangy sweetness, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ¼ cup Unsalted Butter softened for richness; substitute with shortening for a dairy-free option.
  • ½ cup Granulated Sugar for batter; sugar substitute can be used for lower-calorie option.
  • ¼ cup Brown Sugar packed; can swap with coconut sugar for less processed sweetness.
  • 1 ½ cups All-Purpose Flour for batter; gluten-free flour blend can be used.
  • 1 large Egg to bind and provide structure.
  • ½ cup Buttermilk for moisture; replace with almond milk mixed with vinegar for a dairy-free choice.
  • ½ teaspoon Cinnamon to add warmth and enhance flavors.
  • 1 lemon Lemon Zest for a bright flavor boost.
  • 2 teaspoons Baking Powder a leavening agent for light texture.
  • ½ teaspoon Kosher Salt enhances all the flavors.
For the Fruit Filling
  • 2 cups Fresh Rhubarb chopped into 1-inch pieces; frozen rhubarb can be used if fresh isn’t available.
  • 1 pint Fresh Raspberries complements the rhubarb; other berries can serve as delicious substitutes.
For the Crumble Topping
  • ¼ cup Unsalted Butter softened for perfect crumbly texture.
  • ¼ cup Brown Sugar packed, adding crunchy sweetness.
  • ½ cup All-Purpose Flour helps create delicious crumble; substitute with gluten-free flour if necessary.

Equipment

  • 8x8 inch baking tin
  • Mixing Bowl
  • stand mixer
  • Spatula

Method
 

Step-by-Step Instructions for Raspberry Rhubarb Buckle
  1. Preheat the oven to 350°F (175°C) and prepare an 8x8 inch baking tin with parchment paper.
  2. Combine ½ cup of all-purpose flour, ¼ cup of brown sugar, and ¼ cup of softened butter in a medium bowl to make the crumble topping. Mix until crumbly, then refrigerate.
  3. In a separate bowl, macerate the chopped rhubarb and raspberries with ¼ cup of granulated sugar for about 10-15 minutes.
  4. Cream together ½ cup of granulated sugar and ¼ cup of softened butter until light and fluffy, about 3-4 minutes.
  5. Add 1 large egg and lemon zest to the creamed mixture and mix on low speed until fully combined.
  6. Gradually add 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt, alternating with ½ cup of buttermilk until smooth.
  7. Fold the macerated fruit mixture into the batter gently to keep the fruit intact.
  8. Pour the batter into the prepared baking tin and sprinkle the chilled crumble topping over it.
  9. Bake for 45-50 minutes, checking for doneness with a toothpick.
  10. Allow the buckle to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Customize with seasonal fruits like peaches or blueberries for a refreshing twist.

Tried this recipe?

Let us know how it was!