What can be so good and disappear so fast like magic?
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The caramelized rhubarb really gives this dessert the best flavor. You must try the roasting of the rhubarb in other recipes- it really changes the flavor of the dessert to Yum!
fresh rhubarb, trimmed,washed and cut into 1/2-inch pieces
preheat oven to 350^. in a small bowl toss rhubarb with the sugar and arrange in an even layer on a baking sheet with parchment .roast in the oven f or 20 minutes, stirring after 10 minutes, until the rhubarb is soft , lightly caramelized. cool.
butter, unsalted at room temperature
all purpose flour
buttermilk, at room temperature, regular milk works too
1 1//2 c
of the rhubarb above mixture
fresh lemon juice
all purpose flour
1 1/2 Tbsp
chopped crystallized ginger
unsalted butter, room temperature
How To Make rhubarb - strawberry buckle
Preheat oven from the 350^ to 375^.Coat an 8-inch square baking dish with nonstick cooking spray.
Beat the butter in a mixer until fluffy. Add the sugar and beat 1 minute, then add the egg. Beat 1 minute longer until well-combined.
In a separate bowl, whisk together the flour, baking powder, salt and ground ginger. Add 1/3 of the dry ingredients to the butter mixture and beat, then add 1/3 of the milk. Continue alternating until the dry ingredients, milk and vanilla have been well combined. Stir in the strawberries and mix until just incorporated.
Spoon half the batter into the prepared dish; use your fingers, the batter will be sticky. Arrange the roasted rhubarb in an even layer and top with lemon juice. Arrange the remaining batter in an even layer over rhubarb.
Combine all the ingredients in a bowl and with a pastry blender mix until it is the texture of coarse meal. Scatter evenly over batter.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Great served warm or cool. Try a little ice cream or whipped topping too. This is Yummy!
This batter make great muffins too!
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Categories & Tags for Rhubarb - Strawberry Buckle: