Strawberry Rhubarb Buckle

STRAWBERRY RHUBARB

buckle

INGREDIENTS || FILLING

1 1/2 cups strawberries, diced 1 1/2 cups rhubarb, diced 1/2 cup granulated sugar 1 tbsp lemon juice 3 tbsp water 4 tbsp all-purpose flour

INGREDIENTS || CAKE

1/2 cup butter plus more to grease, room temperature 2/3 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup milk, any kind 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt

INGREDIENTS || TOPPING

2/3 cup brown sugar 1/2 cup all-purpose flour 1/2 tsp ground cinnamon 1/3 cup unsalted butter

KITCHEN

emory ann kurysh

STEPS

Prepare the filling. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, and flour. Bring to a boil over medium heat, then reduce to low and cook for another 2 minutes. Set aside. In a large bowl, beat the butter and sugar over low speed until fluffy. Add the eggs, vanilla, and milk and continue to beat for 2 minutes. Next stir in the flour, baking powder, and salt until well-combined. Preheat oven to 350°F. Grease a 8” or 9” inch cake pan with butter. Then pour 2/3 of the batter into the pan. Top with the filling. Add the remaining 1/3 of the batter. Set aside. In a medium bowl, mix the brown sugar, flour, cinnamon, and butter together by fork or by hand. Once it’s a nice mixture, sprinkle it onto the cake. Place in the oven and bake for approximately 40 minutes or until a toothpick comes out clean. Let cool before slicing into!