I had never heard of a buckle until this recipe, but after trying this I’m excited to try all kinds of fruit in this crumb topped, bottom crusted delicious baked fruit dessert. It’s got the right amount of sweetness with the perfect amount of crunch, a mix between fruit cobbler and buttery shortbread. This dessert is one that can be eaten out of hand, like a cookie. No mess and perfect size for snacking. This would also be great at a brunch.
In case you are wondering what a buckle is then I will explain it, the cake like crust cooks up into the fruit center and the juices from the fruit work down into the crust and they buckle together. If that explanation doesn’t make you curious and want to try it then nothing will. They buckle together as if they are made for each other, does that convince you yet? This is a must try recipe and if you aren’t a rhubarb fan than swap in your favorite fruit and try this.
I took these to a BBQ at a friends house and they were gobbled up quite quickly, a few were even grabbed from under the plastic wrap as we waited for dinner, I guess some people just couldn’t wait to try them. I also took them to my parents as a great babysitting payment, what’s better then having your granddaughter come over, but having her over with a tasty treat to share with her. I hope these make it to your table soon. Enjoy!
Prep Time 30 minutes
Chill time 1 hour
Cook Time 1 hr 5 minutes
Servings 20 bars
1-1/2 cup all purpose flour
1/4 cup sugar
2 egg yolks
3 tablespoons whole milk
1 stick unsalted butter, cold
2 stocks of rhubarb, trimmed and cut 1/2 inc thick on the bias
1/2 cup sugar
1 cup flour
1/4 cup light brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
- Crust instructions: Whisk together flour and sugar in large bowl, blend in butter with a pastry blender until it resembles a coarse meal with some pea sized butter clumps.
- Beat together egg and cream and then stir into flour mixture.
- Knead until a dough forms. Flatten the dough into a circle and wrap tightly in plastic wrap and chill for an hour.
- Preheat oven to 400 degrees F. And line a 9×9 or 8×12 dish with parchment paper.
- Filling Instructions: Mix rhubarb with 1/2 cup sugar. I let this sit for about 15 minutes, it makes juice and the rhubarb soaked up all the sugar.
- Crumb Topping: Stir flour, brown sugar salt and butter. Mix with fingers until clumps form. Set aside.
- Unwrap dough and roll flat with a rolling pin into the shape of your pan. The dough can creep up the sides of the pan. Lay the crust into your pan onto the parchment paper.
- Top the crust layer with the rhubarb mixture and sprinkle the crumb topping on.
- Bake for 30 minutes at 400 degrees F. Then reduce heat to 350 degrees and bake for an additional 35 minutes, or until top reached desired golden brown.
- Cool completely on, then lift from parchment paper and cut into 1-2” squares.