Rhubarb Buckle With Ginger Crumb Recipes

Steps:

• For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
• For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
• In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
• Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
• Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
• Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.

Steps:

• Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb and 1 cup sugar; set aside to macerate.
• Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.
• Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.
• Divide batter between pans. Top with rhubarb mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.

Steps:

• Preheat oven to 350°; butter a 9-inch round baking pan.
• Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
• Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
• Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
• Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
• Gently fold in the rhubarb.
• Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
• Bake for 45-50 minutes, or until lightly golden and firm on top.
• Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.

Steps:

• Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
• In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
• Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
• On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
• Make the filling: Preheat oven to 350 with a rack set in the center of oven.
• Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
• Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
• Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
• Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
• Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
• Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.
• To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.
• Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.
• Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.
• In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr - if it is colouring too quickly, cover lightly with foil for the final 10 mins.
• Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
• Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
• Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
• Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.