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Rhubarb and strawberry buckle


You'll need

250 gm each rhubarb and strawberries, coarsely chopped 110 gm (½ cup) each caster sugar and rapadura sugar (see note) 160 gm softened butter 2 eggs 220 gm plain flour 40 gm hazelnut meal 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp each ground ginger and cinnamon 165 ml buttermilk To serve: crème fraîche   Hazelnut topping 80 gm rapadura sugar (see note) 40 gm plain flour 40 gm coarsely chopped hazelnuts 20 gm butter, melted

Method

  • 01
  • Preheat oven to 170C. For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).
  • 02
  • Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
  • 03
  • Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk. Stir in one-third of rhubarb mixture, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over remaining rhubarb mixture and hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature. Serve with crème fraîche.

Note Rapadura sugar is available from select health-food shops and delicatessens. If unavailable, substitute dark brown sugar.


The buckle is a dense fruit-studded cake with a crumbly crunchy top. We've added rapadura sugar for its more-ish, complex caramel-molasses flavour. You can sweeten the crème fraîche with a little rapadura sugar too - it's a heavenly combination. This cake is best eaten on the day of making.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jun 2011

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