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Strawberry Rhubarb Buckle with Ginger Crumb

Close-up of a square slice of Strawberry Rhubarb Buckle with Ginger Crumb topping on a white plate.
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Make this classic American fruit buckle featuring a tart strawberry rhubarb filling topped with a sweet and spicy ginger crumb topping. This recipe delivers a comforting, homemade dessert perfect for summer.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar, divided
  • 1 large egg
  • 1/4 cup milk
  • 2 cups sliced fresh strawberries
  • 2 cups chopped rhubarb (about 1/2 inch pieces)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • For the Ginger Crumb:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees F. Grease and flour an 8×8 inch baking pan.
  2. Prepare the fruit filling: In a medium bowl, gently toss the strawberries, rhubarb, cornstarch, and lemon juice together. Set aside.
  3. Prepare the batter: In a large bowl, whisk together 1 cup flour and baking powder, and 1/2 teaspoon salt.
  4. In a separate bowl, cream the softened butter and 1/2 cup of the granulated sugar until light and fluffy. Beat in the egg until combined, then mix in the milk.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Spread the batter evenly into the prepared baking pan. Distribute the strawberry rhubarb filling over the batter layer.
  7. Prepare the ginger crumb topping: In a medium bowl, whisk together 1 cup flour, brown sugar, oats, ground ginger, cinnamon, and 1/4 teaspoon salt.
  8. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Sprinkle the ginger crumb topping evenly over the fruit layer. Sprinkle the remaining 1/4 cup granulated sugar over the crumb topping.
  10. Bake for 45 to 55 minutes, or until the topping is golden brown and a toothpick inserted into the center (avoiding fruit) comes out clean.
  11. Let the buckle cool in the pan on a wire rack for at least 20 minutes before serving.

Notes

  • For a more intense ginger flavor in your spiced crumb topping, add 1/2 teaspoon of finely grated fresh ginger to the dry crumb ingredients.
  • This dessert is excellent served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
  • If your rhubarb is very tart, you may increase the sugar in the fruit filling by one tablespoon.

Nutrition

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