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Rhubarb Buckle with Ginger Crumb

Adapted from "Rustic Fruit Desserts"

by Cory Schreiber and Julie Richardson


Ingredients

Butter or favorite fat, for greasing the pan

 

 

Ginger Crumb Topping

1/3 cup granulated sugar

¼ cup all-purpose flour

¼ cup finely chopped candied ginger

2 tablespoons unsalted butter, melted

 

 

Cake

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon powdered ginger

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

¾ cup buttermilk, at room temperature

1 pound rhubarb, trimmed and thinly sliced (about 2 ½ cups, or 5 stalks)

 

 

Method

Preheat oven to 350 degrees. Grease a 9-inch round baking pan.

 

To make the topping, mix sugar, flour and candied ginger together in a bowl, then stir in melted butter, until well combined. Place crumb in freezer while you mix cake batter - this chills the crumb so it will not immediately melt into the cake when baked. (KOD: Despite the freezing, my crumb did in fact melt into the cake - there is a noticeable ripple on top, but it's not a distinct crumb, as there is with this blueberry buckle.)

 

To make the cake, whisk flour, baking powder, ginger, baking soda and salt together in a bowl. Using a hand-held mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Add eggs one at a time, scraping down the sides of the bowl after each addition.  

 

Stir in flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down sides of the bowl as you progress. Gently fold in rhubarb.

 

Spread batter into the prepared pan, then sprinkle ginger crumb over the cake. Bake for 45-50 minutes, or until lightly golden and firm on top. (KOD: Cool on a wire rack for a few minutes, then invert. Allow to cool to room temperature before serving.)

 

Wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

 

Makes 8-12 servings.

 

For Recipe click here 

 

Picking InfoJuly 8th, 2021

  Picking Blueberries Pick Your Own   Blueberries $3.99/lb Monday - Saturday 8am-12noon Closed Sunday           Phil Johnson passed away on April 7, 2020. Read Obitu

Walnut Springs Farm Update April 29th, 2020

Dear Friends, It will be blueberry season soon!  We anticipate opening in mid-June.  We will be making adjustments to adhere to any required restrictions to insure your safety.  We hope

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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