Wednesday, May 25, 2011

Rhubarb Ginger Buckle

When I first saw rhubarb in the shuk, my mind immediately jumped to this recipe from Rustic Fruit Desserts. I searched the blogosphere for reviews on this recipe and sure enough, those who had made it gave rave reviews. And so, this Rhubarb Ginger Buckle moved to the top of the list. Thinking I needed sour cream for the recipe, I bought some only to later find out that I needed buttermilk. Instead of just swapping one for the other, I decided to use the rhubarb for something else. The other day, I came home with more rhubarb and buttermilk, all set to make the cake. The only problem now was that I didn't have any crystallized ginger for the crumble topping. Instead of leaving it out, I added some ground ginger to the top. I'm not going to lie, among the girls, this cake was hit or miss. I left a sign for them warning them about the ginger and that it might be too strong a flavor for some. Some absolutely loved it, and some really didn't care for it, declaring it interesting. I guess it all depends on how you feel about ginger. I enjoyed the top and my roommate from last year thought it was the best part. Truthfully, were I to make this cake again, I would use the crystallized ginger or put about 3/4 teaspoon of ground ginger in the topping. The cake itself is moist and tender from the buttermilk and the rhubarb is softened into tart deliciousness. This should be on your must bake list this rhubarb season.

Rhubarb Ginger Buckle
from Rustic Fruit Desserts

1/3 cup sugar
1/4 cup flour
1/4 cup chopped crystallized ginger
2 tbsp unsalted butter or margarine, melted

1 3/4 cups flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
3/4 cup margarine or butter, softened
1 cup sugar
2 eggs
3/4 cup buttermilk, at room temperature
2 1/2 cups sliced rhubarb

Preheat your oven to 350. Grease a 9 inch springform pan and set aside.
For the crumble topping, place the dry ingredients in a small bowl.
Add the margarine,
and stir with a fork until a crumble forms. Freeze until ready to use.
Place all of the dry ingredients into a medium sized bowl.
Whisk and set aside.
Have your rhubarb prepped already. Set aside.
Place the margarine and sugar into the bowl of your stand mixer.
Cream on high until light and fluffy.
Add the eggs one at a time,
beating well after each addition.
Add some of the flour mixture
alternately with the buttermilk,
beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Add the rhubarb and fold to combine.
Spread the batter into the prepared pan, and bake until the top is set. Remove the crumble from the freezer and sprinkle evenly over the top of the cake. Return to the oven.
Continue baking until golden on top and a toothpick inserted comes out clean.
Cool completely, unmold and serve. 

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