RHUBARB BUCKLE
"My family's roots go back to Lebanon County in Pennsylvania, so we pride ourselves on our Pennsylvania Dutch cooking," relates Kathy Shafer of Upland, California. "My husband and three boys love the old-fashioned flavor of this tart rhubarb cake paired with a sweet vanilla sauce."
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla. , Pour into a greased 13x9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.
Nutrition Facts : Calories 515 calories, Fat 19g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 395mg sodium, Carbohydrate 83g carbohydrate (61g sugars, Fiber 2g fiber), Protein 6g protein.
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Michelle Haynes
[email protected]Yum!
William Mburu
[email protected]This was my first time making a rhubarb buckle and it was a success! The instructions were easy to follow and the buckle turned out perfectly. The rhubarb was tart and tangy, and the cake was moist and fluffy. I will definitely be making this again.
Yusuf Bouslahi
[email protected]I've made this rhubarb buckle several times and it always turns out great. It's a great way to use up fresh rhubarb from the garden. I like to add a little extra cinnamon to the streusel topping for extra flavor.
Amjad Khosa
[email protected]This rhubarb buckle is a delicious and easy-to-make dessert. The rhubarb gives it a tart and tangy flavor, while the cake is moist and fluffy. I made it for a potluck and it was a hit! Everyone loved it.