Easy, super moist buckle cake with fresh blueberries and rhubarb topped with cardamom and cinnamon streusel. Wonderful choice for brunch or dessert.
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Rhubarb is in season!!!! If you never had it you’re truly missing out.
Technically rhubarb is a vegetable, but the courts legally declared it a fruit in the 1970s because it’s most often treated as one. This makes sense considering it’s typically incorporated into dessert(ish) dishes, which is likely due to the necessity of adding sugar to tame down the extreme tartness.
I personally love tart food, which is why rhubarb is one of my favorites. During the short window of time it is in season (April through June), I knew I had to share with you a dish featuring it.
So let me introduce you to this buckle cake by first explaining to you what a buckle cake is. Maybe you already know, but if you’re like me you don’t (or didn’t anyway). A buckle cake is a moist cake that incorporates fruit and is topped with streusel. Streusel, in case you need a refresher, is a crumbly topping made from fat (butter in this case), flour, sugar, and in many cases cinnamon.
In addition to the cinnamon, the streusel for this cake contains cardamom. I just love cardamon in my baked goods and wanted to add a little something special to this cake. Its herbal citrusy notes pair wonderfully with both the rhubarb and the blueberries.
You may have noticed this buckle cake sounds very much like an American coffee cake. It is! The main difference is it has a layer of fruit. Like a coffee cake, it can easily be served as either a dessert or for brunch.
It’s oh so moist, packed full of fruity goodness, and topped with the most deliciously fragrant cardamom streusel. My family absolutely adores this cake and said it is my best recipe yet. I definitely agree that it’s up there on the list. And just look at the photos. My new studio is AMAZING!!
So what do you need to make this cake?
- All-purpose flour: For the cake and the streusel.
- Dark brown sugar: Also for the cake and the streusel.
- White sugar: Again for the cake and streusel, but also for the fruit.
- Cardamom powder: Not a fan of cardamon? Leave it out!
- Ground cinnamon
- Unsalted butter: For the cake and the streusel.
- Fresh blueberries
- Fresh Rhubarb: The recipe calls for two stalks. I found that most stalks yielded approximately one and a half cups once cubed. The amount does not need to be exact and feel free to make adjustments. The first time I made this cake I only used one stalk and it was still delicious.
- Baking powder
- Baking soda
- Kosher salt
- Large eggs: From one of the eggs you will only need the yolk. The yolks have a higher moisture content in comparison to the whole egg lending to a moister cake.
- Vanilla extract
- Sour cream: For moisture!
How do you make this blueberry rhubarb buckle cake w/ cardamom streusel? (+ tips)
This cake is actually very simple to make. Begin by preheating your oven to 350 degrees. Lightly grease a 9×13″ baking dish and set aside.
In a medium bowl, combine blueberries, rhubarb, and one tablespoon white sugar and set aside. This process is called maceration. It is useful because it breaks down the fruit; releasing flavor and softening it.
Next prepare the streusel by combining the brown and white sugar, cardamom powder, and ground cinnamon in a medium bowl. Pour in melted butter and stir with a fork until crumbles/clumps form. Place bowl in freezer until ready for use.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In the bowl of a stand-up mixer fitted with the paddle attachment, add the butter, brown sugar, and remaining white sugar. Cream at medium speed for 3-5 minutes or until light and fluffy, scraping down the sides as needed.
Add the eggs and vanilla and mix until just combined.
Continue mixing and add half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients, and finally the milk. Mix until just combined.
Pour the batter into your baking dish and layer on the fruit.
Top with streusel.
Bake for 45-55 minutes or until golden brown and a toothpick inserted in the middle comes out without any raw batter. I found that 50 minutes was perfect! Allow to cool for at least five minutes prior to serving. Serve warm or cool and serve at a later time.
How to Store
Cover and refrigerate for up to one week.
Looking for more brunch ideas? Here are a few of my favorites:
- Pumpkin Cinnamon Rolls w/ Chai Spice: Ooey gooey cinnamon rolls with pumpkin infused dough and chai spice lavishly glazed in cream cheese icing. Perfect comforting brunch or dessert for autumn.
- Breakfast BLT Cast-Iron Pizza: This breakfast BLT cast-iron pizza starts with a homemade dough sprinkled with everything bagel seasoning, is slathered in pesto, and topped with fresh mozzarella, tomatoes, bacon, eggs, and fresh greens.
- Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, and goat cheese mixture, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
If you make this spicy Thai carrot soup I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 teaspoon cardamom powder
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 10 ounces fresh blueberries, approximately 2 cups
- 2 stalks rhubarb, cut into 1/2 inch cubes, approximately 3 cups
- 13 tablespoons white sugar, divided
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), room temperature
- 1/2 cup dark brown sugar
- 1 large egg + 1 large egg yolk, room temp
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3/4 cup milk, room temp
- Preheat oven to 350 degrees. Grease 9x13 inch baking dish. Set aside.
- In a medium bowl, combine blueberries, rhubarb, and one tablespoon white sugar. Set aside.
- To make the streusel, combine brown and white sugar, cardamom powder, and cinnamon in a medium bowl. Pour in melted butter and stir with a fork until crumbles/clumps form. Place bowl in freezer until ready for use.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand-up mixer fitted with the paddle attachment, add the butter, brown sugar, and remaining white sugar. Cream at medium speed for 3-5 minutes or until light and fluffy, scraping down the sides as needed.
- Add eggs and vanilla and mix until just combined.
- Continue mixing and add half of the dry ingredients, followed by the sour cream, then the remaining dry ingredients, and finally the milk. Mix until just combined.
- Pour batter into baking dish, layer on the fruit, and top with streusel.
- Bake for 45-55 minutes or until golden brown and a toothpick inserted in the middle comes out without any raw batter. Allow to cool for at least five minutes prior to serving. Serve warm or cold.
Storage: Cover and refrigerate for up to one week.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 100mgSodium: 377mgCarbohydrates: 70gFiber: 2gSugar: 40gProtein: 6g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc