Rhubarb Strawberry Buckle

Cut into pretty rectangles when serving on a tray.

Hot out of the oven!

Sprinkle crumb topping evenly over all the fruit.

Making fruit desserts in the summer is the perfect way
to enjoy the seasons bounty.

With a little bit of rhubarb on hand and strawberries
from my garden, this buckle comes together naturally
as an easy summer dessert.  Perfect with a cup of coffee
in the morning or to finish off an evening meal.

As Always,

ENJOY!

Recipe adapted from: Martha Stewart Living, May 2012

INGREDIENTS

CAKE

• Vegetable-oil cooking spray, for cake pan plus parchment paper
• 1/2 pound  rhubarb, trimmed and cut 1/2 inch thick on the bias
• 1/2 pound strawberries, stems removed and quartered
• 1 cups sugar, divided
• 1 cups all-purpose flour
• 3/4 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 6 Tbs. unsalted butter, softened
• 1/2 teaspoon finely grated lemon zest
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sour cream

CRUMB TOPPING

• 1/2 cup all-purpose flour
• 1/4 cup light-brown sugar
• 1/4 teaspoon coarse salt
• 1/4 stick unsalted butter, softened

DIRECTIONS

1. Cake: Preheat oven to 350 degrees, with rack in center position. Coat one 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb, strawberries and 1/2 cup sugar; set aside to macerate.
2. Whisk together flour, baking powder, and salt. Beat together butter, remaining 1/2 cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
3. Crumb topping: Stir together flour, brown sugar, and salt. Add softened butter; stir to combine.
4. Add batter to pan. Top with rhubarb/strawberry mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pan on wire racks, then lift cake from pan using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.