So Martha has this recipe for a rhubarb pie. While it may have been delicious, whenever I think about rhubarb, I think about it as a bitter, red celery. Last year, I made a strawberry rhubarb pie, and I thought I would change up Martha’s recipe and do something along those lines. Instead of 1 lb and 10 oz of rhubarb, I did 1 lb strawberries and 10 oz of rhubarb.
I also didn’t check to see if I had all the ingredients and naturally, I didn’t have sour cream hanging out in my refrigerator. I put in almond milk instead. Though the buckle may have lost the creamy texture from the sour cream, it still tasted pretty good with the almond milk. This was an extremely easy recipe and if you prefer to follow the original you can find Martha’s version here: original.
- coconut oil for greasing the cake pan
- 10 oz rhubarb
- 1 lb strawberries
- 2 cups sugar, divide
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 1/2 stick butter, room temp
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 almond flour
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 tsp salt
- 1/2 stick butter, melted
Preheat the oven 350F, and prepare a 9-inch square pan (Martha uses two 9 inch pans but I was fine with one), line with parchment and have the paper hang over the rim of the pan. Trim and cut the rhubarb into half-inch pieces and slice the strawberries. Stir in the rhubarb, strawberries and 1 cup sugar in a bowl and set aside.
In a separate bowl, whisk flour, baking powder, and salt. In a stand mixer, cream the butter, remaining cup sugar, and the lemon zest until light and fluffy. Add the eggs, 1 at a time, then beat in vanilla. Add half of the flour mixture, and alternating with the almond milk, beginning and ending with the dry mixture.
For the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter and stir to combine. In the prepared pan add the batter and top with fruit mixture (you may want to remove some of the excess juice created while the fruit masticated), and sprinkle with crumb topping. Bake until golden on top and cooked through (about 1 hour).
Allow the buckle to cool completely, then lift cakes from the pan using the parchment. Cut buckle into 2-inch squares and top with ice cream.