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Strawberry Rhubarb Buckle Recipe

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This recipe for Strawberry Rhubarb Buckle is from From the Recipe Box of Jean Papendick and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
1 ¼ cups granulated sugar
1 teaspoon salt
¾ cup cold, unsalted butter, cut up
1/3 cup light brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
½ cup milk
1 large egg
1 teaspoon vanilla
3 cups strawberries, hulled and sliced
2 cups rhubarb chopped

Directions:
Directions:
Heat oven to 350 degrees. Coat a 10-inch springform pan with nonstick spray. In large bowl, combine flour, granulated sugar, and salt. With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. Remove 1 cup to bowl; stir in brown sugar and cinnamon and reserve for topping.

Stir baking powder into remaining flour mixture. In small measuring cup, blend milk, egg and vanilla and stir into flour mixture just until moistened. Spread half of batter in prepared pan. Evenly cover with strawberries and rhubarb. Drop tablespoons of remaining batter on top. Crumble reserved toping over batter.

Bake in 350 degree oven for 60 minutes, until golden brown and toothpick inserted in center comes out clean. Cool slightly on wire rack. Run knife around edge; remove side. Serve warm or at room temperature.

Personal Notes:
Personal Notes:
We LOVE it with vanilla ice cream.

 

 

 

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