Easy Rhubarb Berry Buckle Cake
This streusel-topped Buckle Cake is studded with fresh raspberries and rhubarb for a delicious summer treat. A quick rhubarb and berry buckle is just the treat when you get home from berry picking!
Making this Berry Buckle Cake
This is what we made with our fresh picked raspberries! I wanted to make Raspberry Rhubarb jam from a recipe I found, but we didn’t have enough raspberries because we ate so many before.
Instead I came up with a recipe for Raspberry Rhubarb Buckle. It was delicious!
The rest of the berries we gobbled down all by themselves because they were so good and juicy and sweet. Logan even ate some of them!
When to Enjoy this Berry Buckle Recipe
Enjoy this delicious cake for a special breakfast with a cup of coffee or for dessert with a dollop of whipped cream or scoop of ice cream.
Tools Needed to Make this Berry Buckle
You’ll need a few kitchen tools to prepare this fruit buckle recipe. Here’s what I recommend having on hand before getting started:
- Small Bowl – to mix up the crumbly streusel topping.
- Medium Bowl – to combine the fresh fruit in.
- Pastry Cutter – to cut the butter into the crumb topping mixture.
- Mixing Bowl – you’ll need a separate bowl for the flour mixture and the butter mixture.
- Microplane Zester – to grate the orange zest.
- Hand Mixer or Stand Mixer – to mix the cake batter ingredients.
- Flexible Spatula – to scrape the sides of the bowl when preparing the batter
- 9-inch Cake Pan or Square 9×9 Pan – to bake the moist cake in.
- Parchment Paper – to line the bottom of the pan with.
- Wire Rack – to cool the baked buckle cake on.
What’s in a Buckle Cake?
Here’s a quick overview of the simple ingredients you’ll need to make this easy recipe for berry buckle:
For the Streusel Topping
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
- Ground Cinnamon
- Ground Ginger
- Sea Salt
- Cold Butter
For the Fruit
- Fresh Raspberries
- Chopped Rhubarb
For the Buckle Cake Batter
- All-Purpose Flour
- Baking Powder
- Sea Salt
- Granulated Sugar
- Brown Sugar
- Softened Butter
- Large Egg
- Vanilla Extract
- Orange Zest
- Whole Milk
For the complete ingredient list and detailed instructions to make this buckle cake, scroll to the bottom of this post for the FREE printable recipe card.
How to Make a Berry Buckle Cake
First you’ll make a quick streusel topping by combining sugar, flour, spices, and butter until crumbly.
After that, you’ll prepare a simple cake batter. You’ll combine all the dry ingredients in one bowl. In another bowl, you’ll beat the butter till creamy. Next, add the sugar, eggs, vanilla, and orange zest.
Then, add the milk and the dry ingredients to the butter mixture, alternating between the two and stirring until combined.
To assemble the buckle cake, you’ll layer cake batter with raspberries and rhubarb, and top the whole thing off with the streusel topping. Then, bake!
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Best Berry Buckle
- Make sure you soften the butter used in the cake batter, but don’t let it get too warm. Check out these tips for softening butter.
- You’ll also want to your egg to be room temperature for this recipe. Here’s how to bring eggs to room temperature quickly.
- For the streusel, you’ll want to make a coarse crumb mixture with the spices, sugar, flour, and butter. Check out these tips for cutting butter into flour.
Berry Buckle Cake FAQs
Got questions about how to make this berry buckle cake recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Make a Buckle Cake with Different Fruit?
Sure! Any berry or mix of fresh berries can be substituted. Fresh blueberries are classic to the buckle cake. But you can also use chopped peaches, nectarines, or plums.
Is it Okay to Substitute Frozen Fruit?
Yes, you can use frozen fruit in this berry buckle cake.
I prefer to toss the fruit with a tablespoon or two of all-purpose flour before adding to the buckle cake batter. This helps absorb any excess moisture that is released.
How Should I Store Leftovers?
Let the berry buckle cool completely before removing it from the baking pan. Then, transfer leftovers to an airtight container or zip top plastic bag.
Store it in the freezer or at room temperature. It will last 2-3 days at room temperature or a few months in the freezer.
Try this Fruit Buckle Recipe at Home!
Next time you’re looking for the perfect treat to make with fresh summer fruit, give this Rhubarb and Raspberry Buckle a try!
Did you love how easy it was to make? Leave a comment below and give it a review for others to see what you thought of this great recipe.
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More Raspberry Recipes
This Homemade Raspberry Jam is low carb, nutrient dense and super simple to make! Made in just 20-minutes this raspberry chia jam recipe is sure to be a new family favorite.
This beautiful Mixed Berry Galette is perfect for summer entertaining. Raspberries, blueberries, and blackberries are combined with lemon sugar, then baked in a homemade almond crust.
Raspberry Curd is a simple recipe with many uses, and the perfect way to use up extra egg yolks and fresh or frozen raspberries.
This Tangerine Raspberry Iced Tea is incredibly refreshing and contains no refined sugars. Perfect for potlucks and pool days!
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Rhubarb Berry Buckle Cake
This streusel-topped Buckle Cake is studded with fresh raspberries and rhubarb for a delicious summer treat. A quick raspberry rhubarb buckle is just the treat when you get home from berry picking!
Ingredients
For the Streusel Topping
- 4 1/2 tablespoons Granulated Sugar
- 1 tablespoon Brown Sugar
- 1/2 cup (60g) All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Sea Salt
- 4 tablespoons (57g) Cold Butter, cut into slices
For the Fruit
- 1 cup (142g) Fresh Raspberries
- 1 cup (142g) Chopped Rhubarb
For the Buckle Cake Batter
- 2 cups (240g) All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Sea Salt
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 4 tablespoons (57g) Butter, softened
- 1 Large Egg, at room temperature
- 2 teaspoons Vanilla Extract
- 1 teaspoon Orange Zest
- 1/2 cup (113g) Whole Milk, room temperature
Instructions
- Preheat your oven to 375 degrees F.
- Line an 9-inch cake pan or a square 9x9 pan with parchment paper. Set aside
Prepare the Streusel Topping
- Measure the granulated sugar, brown sugar, flour, cinnamon, ginger, and salt into a small bowl. Stir to combine, then add the butter.
- Using two knives, cut the butter into the flour until you have a coarse crumb mixture. Set aside.
Preparing the Buckle Cake Batter
- In a medium sized bowl, gently stir the rhubarb and raspberries together. Set aside.
- Measure the flour, baking powder, and salt into a medium bowl. Using a wire whisk, stir until well sifted.
- In another medium sized mixing bowl, beat the butter with an electric mixer until creamy. Then, add the sugar, continuing to beat until creamed.
- After that, add the eggs one at a time, beating in between additions.
- Scrape the sides of the bowl down with a flexible spatula as needed. Stir in the vanilla and orange zest.
- Alternatively, you may use a stand mixer with the whisk attachment.
- Add half of the milk, stirring to combine. Do not beat. Then add half of the flour mixture, stirring until incorporated. Scrape the sides down with the spatula as needed.
- Repeat using the remaining milk and flour mixture, gently stirring just until combined.
Assembling the Buckle Cake
- Pour half of the buckle batter into the prepared pan.
- Top the batter with half of the raspberries and rhubarb.
- Pour the remaining batter on top of the fruit. Then, add the rest of the fruit.
- Top with the streusel mixture, sprinkling evenly over top of the batter.
Baking the Buckle Cake
- Transfer the cake to the preheated oven and bake for 35-45 minutes, or until done in the center when tested with a toothpick.
- After baking, transfer the pan to a wire cooling rack. Cool the buckle cake for 10 minutes before cutting into squares to serve.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 312mgCarbohydrates: 52gFiber: 1gSugar: 24gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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