Rhubarb Buckle Recipe

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"My family's roots go back to Lebanon County in Pennsylvania, so we pride ourselves on our Pennsylvania Dutch cooking," relates Kathy Shafer of Upland, California. "My husband and three boys love the old-fashioned flavor of this tart rhubarb cake paired with a sweet vanilla sauce."

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Rhubarb Buckle Recipe

Prep: 15 min. Bake: 45 min.

Yield: 12 Servings

15 45 60

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup chopped walnuts
TOPPING:
1 cup sugar
1/2 cup butter, cubed
3 tablespoons milk
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately. Yield: 12 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 slice) equals 515 calories, 19 g fat (10 g saturated fat), 60 mg cholesterol, 395 mg sodium, 83 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Rhubarb Coffee Cake in Quick Cooking May/June 1998, p47