Strawberry-Rhubarb Buckle
Published: Friday, April 9, 2021
Strawberry-rhubarb filling:
1 ½ c. diced fresh rhubarb
1 ½ c. diced fresh strawberries
½ c. white sugar
1 Tbsp. lemon juice
3 Tbsp. water, divided
2 Tbsp. cornstarch
Cake batter:
Cooking spray
½ c. butter, softened
½ c. white sugar
1 large egg
1 tsp. vanilla extract
½ c. plain yogurt
1 ½ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Topping:
3 Tbsp. brown sugar
¼ c. flour
2 Tbsp. butter
Combine rhubarb, strawberries, ½ cup sugar, lemon juice and 1 Tbsp. water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
In a small bowl, stir together remaining 2 Tbsp. water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from heat; set aside to cool.
Heat oven to 350°. Spray a 9" deep dish pie pan with nonstick cooking spray, and place on a baking sheet. Beat ½ cup of butter and ½ cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined.
Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining batter in small mounds atop the filling. Set aside.
Combine topping ingredients in a small bowl. Using a fork mix until mixture resembles coarse crumbs. Sprinkle on top of the batter and filling. Bake until the cake topping is nicely browned, about 35 minutes. —8 servings.
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