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Rhubarb Buckle

 Rhubarb Buckle
"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."
12 ServingsPrep: 15 min. Bake: 45 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 3 tablespoons milk
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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;

2 of 2

Rhubarb Buckle (continued)

Directions (continued)

  • bring to a boil. Remove from the heat and stir in vanilla. Pour over
  • hot cake. Serve immediately. Yield: 12 servings.
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.