Strawberry Rhubarb Buckle
Ingredients
- 1 ½ cups diced fresh rhubarb
- 1 ½ cups diced fresh strawberries
- ½ cup white sugar
- 1 tablespoon lemon juice
- 3 tablespoons water, divided
- 2 tablespoons cornstarch
- cooking spray
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup flour
- 3 tablespoons brown sugar
- 2 tablespoons butter
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make filling: Combine rhubarb, strawberries, sugar, lemon juice, and 1 tablespoon water in a large saucepan. Cook covered, stirring occasionally, over medium-low heat until mixture begins to boil, about 5 minutes. Reduce heat to low.
- Stir together remaining 2 tablespoons water and cornstarch in a small bowl until smooth. Add to the saucepan and continue cooking until fruit mixture begins to thicken, about 2 minutes. Remove from heat and set aside to cool.
- Grease a 9-inch deep-dish pie pan with nonstick cooking spray and place on a baking sheet. Set aside.
- Make batter: Beat together butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in yogurt, egg, and vanilla until well combined. Add flour, baking powder, baking soda, and salt; mix until batter is just combined.
- Spread 2/3 of the batter into the prepared pan. Pour filling on top of batter. Spread remaining 1/3 of the batter in small mounds atop filling. Set aside.
- Make topping: Combine flour, brown sugar, and butter in a small bowl. Mix with a fork, pastry blender, or your hands until topping resembles coarse crumbs. Sprinkle evenly over the top of batter and filling.
- Bake in the preheated oven until topping is nicely browned, about 35 minutes.
Source
Original recipe: View Original