Rhubarb Buckle

Name: Rhubarb Buckle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters packed brown sugar; 118 milliliters butter, cubed; 237 milliliters buttermilk; 1 egg; 591 milliliters all-purpose flour; 3 Tbsps milk; 710 milliliters sliced fresh or frozen rhubarb, thawed and drained; 1 teaspoons salt; 237 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters chopped walnuts

Rhubarb Buckle might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 12. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 356 calories. This recipe from Taste of Home requires salt, brown sugar, flour, and buttermilk. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla.

Ingredients you will need

Baking Soda

Buttermilk

Rhubarb

Vanilla

All Purpose Flour

Salt

Pour into a greased 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Sprinkle with brown sugar and nuts.

Ingredients you will need

Brown Sugar

Nuts

Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil.

Ingredients you will need

Butter

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from the heat and stir in vanilla.

Ingredients you will need

Vanilla

Pour over hot cake.

Serve immediately.

Equipment

Ingredients

Servings:

1teaspoon

baking soda 237milliliters

packed brown sugar 118milliliters

butter, cubed 237milliliters

buttermilk 1

egg 591milliliters

all-purpose flour 3Tbsps

milk 710milliliters

sliced fresh or frozen rhubarb, thawed and drained 1teaspoons

salt 237milliliters

sugar 1teaspoon

vanilla extract 118milliliters

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Buckle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "