• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Crisps & Cobblers
    4.7 from 3 reviews

    Fresh Rhubarb Buckle

    By Alanna Taylor-Tobin on Apr 17, 2012 (updated Feb 3, 2020) / 5 Comments Jump to Recipe

    close up of delicious rhubarb buckle

    This rhubarb buckle is like a less cakey version of my streusel-topped fresh rhubarb coffeecake. Here's a little story about how it came to be. It's a thin layer of sturdy cake topped with loads of rhubarb and a crumbly topping. If you're looking for something sans gluten, give my gluten-free rhubarb cake with almond flour a try instead.

    In Italy, a buckle can be offensive. If you get into someone's car and fasten your seat belt, you're essentially saying, "You're a crap driver; I don't trust you not to get into an accident." Rather than keeping you safe, as promised in the States, the seatbelt fastening action will merely enrage your driver, causing him (let's face it, this only applies to guys) to drive with even more crazed aggression and flagrant disregard of traffic laws.

    (Or so I was told while buckling up in a friend's car in Lecce 10 years ago. Hopefully, things have changed.)

    close up of rhubarb
    In any case, "buckling up" in your kitchen should neither offend anyone nor put your life in danger. (You may offend a few vegans, but, as Anthony Bourdain put it, "They don't eat enough to get really angry." So you're probably safe.)

    sugar poured onto rhubarb
    A buckle is a sturdy cake-like batter topped with an extraordinary amount of fruit; as it bakes, the cake "buckles" up through the fruit as the fruit breaks down and sinks into the batter, which sops up its juices.I made Deb's (of Smitten Kitchen) vanilla brown butter peach buckle a couple years ago with much success, and had been wanting to try something similar with rhubarb (which is technically not a fruit, but is baked with as if it were). I took a stab at one last year, but found its cardboardy texture offensive.

    rhubarb stirred in a bowl
    When I read through this recipe in the latest issue of Martha Stewart Living while waiting to check out at the co-op, I felt certain that it would be a winner. Being too cheap to buy the whole magazine,I thought I would be sneaky and use Jay's camera phone to snap a photo of the recipe. Jay chided me, "I'm sure that's considered uncool." But I flagrantly disregarded etiquette and clicked away.

    However, my sneaky rudeness turned out to be unnecessary as I found the recipe on-line the next day.

    bowl of ingredients
    After a childhood devoid of rhubarb, I've embraced this "fruit" heartily. My tastebuds have always favored the tart end of the flavor spectrum – vinegar, citrus, cultured dairy – so rhubarb was a shoo-in. I look forward to its bright color and flavor every spring after a bleak winter of roots and pomes. (Ok, California's winters aren't exactly "bleak.")Rhubarb is usually brimming from tubs at the market this time of year, but I have yet to see it for sale.

    buckle mix spread into pan
    I was beginning to wonder where all the fresh rhubarb was hiding when we went to visit Jay's folks in Santa Cruz last weekend. And it turns out that all the rhubarb is hiding in Jay's mom's yard. Jay picked about 10 pounds of the red-and-green stalks, some weighing almost a full pound and feeling as fat and hefty as baseball bats.I'm quite thankful to Jay's mom's generosity, green thumb, and backyard that happens to have the perfect micro-climate for rhubarb-growing. I've been in rhubarb heaven for the past week (and, subsequently, Pinterest heaven – check out my pinboard, Rhubarb Love, for further rhubarb "pinspiration"). I've already turned two pounds of rhubarb into a crisp, half a pound into sorbet, and two more pounds into two batches of this delightful buckle.

    rhubarb slices poured into a dish
    As the full batch would have made 32 squares of buckle, I halved it, and made a few small tweaks: I upped the rhubarb quantity just a bit, increased the lemon zest, used 1 egg and 1 yolk (in place of what would have been 1 1/2 eggs due to halving the recipe), and subbed yogurt and heavy cream for the sour cream since that's what I had on hand. The streusel seemed dry when I mixed it up, so I added a bit more butter and brown sugar. Slight changes.

    chopped rhubarb
    As you spread the small amount of batter into the pan, you will think that something is amiss. Ditto for when you add an obscene amount of macerated rhubarb and its copious juices, and seemingly inadequate amount of streusel. But when you cut the first slice, all the components will have magically realigned themselves into perfect proportions, the cake having risen in the oven and the fruit losing much of its volume in the form of steam and cooking into almost a chunky jam. With bit of sturdy cake, an ample layer of rhubarb, and a flutter of crisp streusel, these buckle squares fall somewhere between a coffeecake and a crumb bar. They're easy to eat out of hand at a party or a picnic, durable enough to stack and transport long distances. And they stay delectable for several days.

    top down shot of buckle
    I know there are rhubarb haters out there, but I'm confidant that this recipe could sway the staunchest opposers. I'm guessing most rhubarb trauma has to do with once eating rhubarb that was either too sweet, too tart, or overcooked and therefore too gloppy. The rhubarb here is thinly sliced and tossed with sugar, where it hangs out while you prepare the batter and streusel. After a long, slow bake, it becomes tender in the heat of the oven while the sturdy batter absorbs the excess liquid, leaving the sliced stalks soft as ripe berries, but still holding their shape. The amount of sugar eliminates that astringent pucker while leaving a pleasant tartness, its delicate, floral notes enhanced by meyer lemon zest and vanilla.

    So I encourage you to buckle down and bake a batch of buckle. And if you're a rhubarb hater, buck up: at least you're not buckled into a car being driven by a mad Italian.

    square of rhubarb buckle

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.67 from 3 reviews

    Fresh Rhubarb Buckle

    Print Recipe Pin Recipe
    A delicious way to use up your rhubarb!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total: 1 hour hour 25 minutes minutes
    Servings: 16 2" squares.

    Ingredients

    The fruit:

    • 1 pound trimmed rhubarb, halved if wider than 1 inch, sliced 1/4 inch thick (4 cups)
    • 1/2 cup sugar

    The cake:

    • 6 tablespoons butter, softened
    • 1/2 cup sugar
    • zest of 1 large (meyer) lemon
    • 1 egg
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract
    • 1 cup flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1/4 cup sour cream (or 2 tablespoons each plain yogurt and heavy cream)

    The streusel:

    • 1/2 cup flour
    • 3 tablespoons soft light brown sugar
    • 1/8 teaspoon salt
    • 3 tablespoons butter, melted
    Prevent your screen from going dark

    Instructions

    • Position a rack in the upper third of the oven and preheat to 350º. Grease a 9x9" square pan, then line it with two crossing pieces of parchment paper, leaving a 1" overhang on each side.
    • In a non-reactive (read: stainless steel, glass or ceramibowl, toss the rhubarb with 1/2 cup of the sugar. Let sit while you prepare the batter and streusel, tossing a few more times. The sugar will dissolve, and the rhubarb will release some juices and soften slightly.

    Make the cake batter:

    • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and zest on medium speed until light and fluffy, scraping down the sides of the bowl once or twice. Add the yolk, then the egg, and beat to combine. Stir in the vanilla. Sift together the flour, baking powder and salt. With the mixer on low, stir in half of the flour mixture, then all of the sour cream, then the rest of the flour, mixing until just combined after each addition. Remove the bowl and paddle, and give the dough a final mix with a sturdy rubber spatula to make sure it is homogeneous.

    Make the streusel:

    • Stir together the flour, brown sugar and salt in a small bowl. Add the melted butter and mix until moist and clumpy.

    Bake the buckle:

    • Spread the batter into a thin, even layer in the lined pan. Top with the rhubarb and its juices; spread the slices into an even layer. Break the streusel into hazelnut-sized clumps and scatter them evenly over the rhubarb.
    • Bake the buckle until lightly golden on top, and a toothpick inserted in the center comes out clean, 65 to 85 minutes. Let cool completely, then lift the buckle out of the pan using the parchment handles. Remove the parchment, and cut the buckle into 16 squares.
    • The buckle is best the day it's baked when the streusel is crisp, but it will keep for up to 3 days at room temperature.

    Notes

    Adapted from Martha Stewart Living.
    Do be sure to cut all signs of leaf from the rhubarb stalk, as they are toxic. (The stalk is perfectly safe.) No need to peel the rhubarb; the macerating and long baking time turn it absolutely tender, and the skin contains the prettiest pigments.
    Nutritional values are based on one of sixteen squares.

    Nutrition

    Calories: 177kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 41mgSodium: 157mgPotassium: 125mgFiber: 1gSugar: 15gVitamin A: 280IUVitamin C: 2.4mgCalcium: 44mgIron: 0.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    slices of buckle

    You might also like...

    SpringRhubarb
    « Tarragon Olive Oil Ice Cream
    Rhubarb Chutney »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.67 from 3 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Amelia says

      April 19, 2012 at 5:06 am

      I suddenly feel a desperate need for Jay's mom's rhubarb. I live in Santa Cruz. Any chance I can buy some from her?

      Reply
    2. Alanna says

      April 19, 2012 at 6:04 pm

      You'll have to fight me for it! ; )

      Reply
    3. Karen says

      June 16, 2024 at 3:24 pm

      Lovely cake
      Maybe my rhubarb was just tart but I’d recommend more sugar if you use the 4c of chopped rhubarb

      Reply
      • Alanna Taylor-Tobin says

        June 17, 2024 at 9:46 am

        That's helpful to know - appreciate the feedback!

        Reply
    4. Summer says

      September 13, 2024 at 12:27 pm

      Hi Alanna,

      Would you have a suggestion on how best to make this cake paleo? I’d love to make a peach buckle.

      Thank you.

      ~Summer

      Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gooey Almond Flour Plum Cake (Gluten-Free)
    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.