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Rhubarb and strawberry buckle

Australian Gourmet Traveller recipe for Rhubarb and strawberry buckle

By Emma Knowles
  • Serves 10
  • 30 mins preparation
  • 1 hr 30 mins cooking plus freezing, cooling
Rhubarb and strawberry buckle
Rhubarb and strawberry buckle

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.

Ingredients

  • 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
Hazelnut topping
  • 80 gm rapadura sugar (see note)
  • 40 gm plain flour
  • 40 gm coarsely chopped hazelnuts
  • 20 gm butter, melted

Method

Main
  • 1
    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).
  • 2
    Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
  • 3
    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.

Notes

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