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.
- 250 gm each rhubarb and strawberries, coarsely chopped
- 110 gm each caster sugar and rapadura sugar (see note) (½ cup)
- 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
- 80 gm rapadura sugar (see note)
- 40 gm plain flour
- 40 gm coarsely chopped hazelnuts
- 20 gm butter, melted
- 1Preheat 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).
- 2Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
- 3Beat 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.