Rhubarb Buckle With Ginger Crumb Recipes

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STRAWBERRY-RHUBARB BUCKLE



Strawberry-Rhubarb Buckle image

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup (5 tablespoons plus 1 teaspoon) cold unsalted butter, cut into cubes
6 tablespoons unsalted butter, at room temperature, plus more for the pan
2/3 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 cups strawberries, cut into 1/2-inch pieces
Partially Poached Rhubarb, recipe follows, drained
Whipped cream or vanilla ice cream, for serving, optional
2 cups chopped rhubarb (1/2-inch pieces)
1 cup granulated sugar

Steps:

  • For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
  • For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
  • In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
  • Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
  • Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
  • Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.

RHUBARB BUCKLE



Rhubarb Buckle image

This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes 32 squares

Number Of Ingredients 15

Vegetable-oil cooking spray, for cake pans
1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
2 cups sugar, divided
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, softened
1 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 cup all-purpose flour
1/4 cup light-brown sugar
1/4 teaspoon coarse salt
1/2 stick unsalted butter, melted

Steps:

  • Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
  • Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
  • Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
  • Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.

RHUBARB BUCKLE WITH GINGER CRUMB



Rhubarb Buckle With Ginger Crumb image

Make and share this Rhubarb Buckle With Ginger Crumb recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup sugar (2 1/4 oz.)
1/4 cup all-purpose flour (1 1/4 oz.)
1/4 cup finely chopped candied ginger (1 oz.)
2 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour (8 3/4 oz.)
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, at room temperature (6 oz.)
1 cup sugar (7 oz.)
2 eggs
3/4 cup buttermilk, at room temperature
1 lb rhubarb, trimmed and thinly sliced (about 2 1/2 c. or 10 oz. prepped)

Steps:

  • Preheat oven to 350°; butter a 9-inch round baking pan.
  • Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
  • Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
  • Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
  • Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
  • Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
  • Gently fold in the rhubarb.
  • Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
  • Bake for 45-50 minutes, or until lightly golden and firm on top.
  • Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

Nutrition Facts : Calories 460.8, Fat 22, SaturatedFat 13.4, Cholesterol 100.8, Sodium 317.3, Carbohydrate 61.2, Fiber 1.9, Sugar 35.1, Protein 6.3

GLENN'S RHUBARB CRUMBLE



Glenn's Rhubarb Crumble image

I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!

Provided by J. Glenn Kunzler

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 55m

Yield 12

Number Of Ingredients 10

3 cups diced rhubarb
1 ¼ cups white sugar
2 tablespoons all-purpose flour
1 large egg
½ teaspoon ground cinnamon
1 ½ cups all-purpose flour
1 cup packed light brown sugar
1 cup quick-cooking oats
½ teaspoon ground cinnamon
1 cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
  • Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
  • Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 56.2 mg, Fat 16.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 121.9 mg, Sugar 39.1 g

RHUBARB BUCKLE



Rhubarb buckle image

This vanilla and rhubarb buckle, a brighter cousin to the traditional American-style teatime cake, is perfect for the cold months when forced rhubarb shines

Provided by Edd Kimber

Categories     Dessert

Time 1h50m

Number Of Ingredients 16

50g plain flour
50g golden caster sugar
½ tsp ground ginger
50g unsalted butter , chilled
25g rolled oat
225g thin, forced rhubarb , trimmed, rinsed and cut into 2.5cm/1in-long pieces
50g golden caster sugar
zest 1 orange
100g unsalted butter , room temperature, plus extra for greasing
200g golden caster sugar
zest 1 orange
2 large eggs
200g plain flour
2 tsp baking powder
1 tsp vanilla bean paste
125ml soured cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.
  • To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.
  • Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.
  • Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.
  • In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr - if it is colouring too quickly, cover lightly with foil for the final 10 mins.
  • Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.

Nutrition Facts : Calories 472 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

RHUBARB & GINGER CRUMBLE



Rhubarb & ginger crumble image

This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert

Provided by Tom Kerridge

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

75g butter
100g golden caster sugar
2 vanilla pods , seeds scraped out
3 Bramley apples , peeled and chopped
600g rhubarb , cut into even chunks
100g stem ginger , finely chopped
clotted cream sprinkled with ground ginger, to serve
200g plain flour
100g cold butter , diced
85g jumbo rolled oats
85g light brown soft sugar
100g shelled pistachios , chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
  • Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
  • Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
  • Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

Nutrition Facts : Calories 705 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 53 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

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