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Rhubarb and strawberry buckle

A dense fruit-studded cake with a crumbly, crunchy top.
Rhubarb and strawberry buckle

Rhubarb and strawberry buckle

Ben Dearnley
10
30M
1H 30M
2H

The buckle is a dense fruit-studded cake with a crumbly, crunchy top. We’ve added rapadura sugar for its more-ish, complex caramel-molasses flavour. You can sweeten the crème fraîche with a little rapadura sugar too – it’s a heavenly combination. This cake is best eaten on the day of making.

Ingredients

Hazelnut topping

Method

Main

1.Preheat oven to 170C. For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).
2.Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
3.Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk. Stir in one-third of rhubarb mixture, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over remaining rhubarb mixture and hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature. Serve with crème fraîche.

Note Rapadura sugar is available from select health-food shops and delicatessens. If unavailable, substitute dark brown sugar.

Notes

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