| | Published July 4th, 2012
| Ruby Red Rhubarb
| | By Susie Iventosch |  | | Rhubarb Buckle Photo Susie Iventosch
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It's as American as Apple Pie, or in this case ... Rhubarb Buckle! Early American settlers were quite resourceful, and though they couldn't always find the same ingredients they used in their puddings and pies back home, they improvised. This resulted in the delightful array of desserts we enjoy in America today. Berry pie, peach crisp, apple Betty, and fruit cobblers are all typical summer fare for us latecomers. And I have to think that it took some kind of imagination to create a dessert out of that crazy rhubarb plant!
Buckle is just one among many dishes made with seasonal fruit and some sort of flour-based pastry or batter. It is made with a layer of cake covered with fruit and topped with a streusel topping. It derives its name from the "buckled" or crumbled appearance of the topping.
A friend emailed me this rhubarb recipe a few weeks ago and I finally had the chance to test it out, as usual adding a few changes here and there. It is perfect for a summer picnic. Thank-you to our forefathers (and mothers) who took the time to taste beyond the sour notes of the ruby red rhubarb stalk! Happy Birthday America!
RECIPE-makes two 9-inch square pans
INGREDIENTS
Cake
6 stalks of rhubarb, trimmed and cut into 1/4-1/2 inch pieces (about 1 1/2 pounds)
1 cup brown sugar (for fruit)
1 cup white sugar (for batter)
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) of unsalted butter
3 large eggs
2 teaspoons vanilla
1/2 cup plain non-fat yogurt
Crumb Topping
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon cardamom
1 stick unsalted butter
To make streusel, place all dries in a bowl and "cut in" butter with fingertips or a pastry cutter, until crumbly.
DIRECTIONS
Prepare two 9-inch square pans with cooking spray. Preheat oven to 350¯.
Place rhubarb and brown sugar in a bowl. Mix well and set aside while making the cake batter and streusel.
In a large bowl, cream butter with sugar. Add eggs and vanilla and beat well. Sift together flour, baking powder and salt, and add to batter alternately with plain yogurt.
Divide batter evenly, spreading batter on the bottom of each pan. Divide rhubarb and distribute evenly over batter.
Sprinkle streusel over rhubarb and bake for approximately 20-25 minutes, or until center of cake is set and edges and top are golden brown.
Serve with a scoop of vanilla ice cream or frozen yogurt.
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Lamorinda Weekly, Moraga CA