Thursday, May 23, 2013

Rhubarb Buckle with Ginger Crumble

This recipe is adapted from :
Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I discovered this recipe on a blog that I follow: Food52

Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.
I love anything that is "Rustic" and this is a Rustic Dessert.

Rhubarb Buckle with Ginger Crumble:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Round Pie Pan brushed well with Butter.

Ginger Crumb Topping:
1/3 C Granulated Sugar
1/4 C Flour
1/4 C Finely Chopped Candied Ginger
2 TBS Butter, melted.

1 3/4 C Flour
1 tsp Baking Powder
1 tsp Dried Ginger
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 TBS Butter, softened
1 C Granulated Sugar
2 Eggs
3/4 C  Buttermilk, room temperature
1 pound of Rhubarb, Thinly sliced. (4 C)

In a small mixing bowl:
Mix well by hand.

Melted Butter
Stir to combine well.
Cover with Plastic Wrap and put it in the Freezer.

Cake Batter:
In a large mixing bowl:
Baking Powder
Baking Soda
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)

Eggs, one at a time.
Mix until completely incorporated.

Flour in Three Additions, alternating with Buttermilk in Two Additional.
Begin and End with Dry Ingredients.

Gently Fold in the Rhubarb by hand.

Spread the Batter into the Pan.
Sprinkle the Top evenly with the Crumble.

Bake 45 - 50 minutes, until Golden Brown.

Peace in the Kitchen!

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