From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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20 Comments
Barbara B.
May 22, 2014
Just absolutely delicious with freshly picked rhubarb from our garden. I made two: one with butter and almond milk and the other with coconut oil and almond milk. both delicious. The candied ginger on top was the best!
LauriL
July 23, 2013
Well, I am admittedly a lousy baker. I thought trying a "genius" recipe might change my reputation! Mistake number one...I used frozen rhubarb. I thawed it, but tried squeezing out most of the water for fear of soggy cake syndrome (bye bye texture and taste) and then (mistake number two)I put it into an 8 inch springform!! Definitely added 20 more minutes (and 3 inches in height!!) to the baking process. Given the extra time for the center to cook the ginger pieces over browned and were bitter. After removing the darker ginger pieces, I did plate it up and serve it at a brunch and amazingly it disappeared! I will certainly make it again, minus my faux pas!
Diana Z.
June 1, 2013
Tried this the other night. What a success! The topping is deliciously crunchy and chewy - the freezer trick works! I was worried the rhubarb would make it batter rather wet but no it turned out to have a cake like texture. Brilliant with creme fraiche. The rest never made it to the freezer.
The A.
May 31, 2013
This IS truly a genius recipe and the book is a treasure! Every recipe I've ever made from it is a keeper. For this one, I added about a cup of quartered strawberries and reduced the rhubarb a bit. Can't beat the strawberry rhubarb combo!
emcsull
May 28, 2013
so what makes a buckle a buckle, if you don't mind my asking ?
cookinginvictoria
May 28, 2013
This is what the authors of Rustic Fruit Desserts, who created this delicious recipe, have to say about a buckle: "A buckle has a cake batter poured in a single layer with berries added to the batter. It is often made with blueberries because the berries sink yet keep their shape in the batter. Once baked, the cake has a "buckled" appearance. Think of a buckle as halfway between a cake and a fruit crisp. Buckles are great for breakfast!"
I concur -- I had this cake with my morning coffee today, so good!
I concur -- I had this cake with my morning coffee today, so good!
Alison H.
May 24, 2013
So delicious and moist, I was worried the rhubarb would not cook enough but it did, I was also worried it would not be sweet enough, but it was. It deserves to be in this category. Had it tonight with creme anglais, took me right back to my British childhood.
Fairmount_market
May 22, 2013
I'm so pleased to see this recipe featured! I already had plans to make it this weekend.
fiveandspice
May 22, 2013
Wow, this looks like my ideal dessert/snack. Can't wait until our rhubarb plants get a little bigger. This will definitely be on the list of what to make!
cookinginvictoria
May 22, 2013
So glad to see these two talented chefs featured in this column. I have this cookbook and it is one of my favorites. I use it frequently through the summer and autumn months when there is such an amazing bounty of fresh fruit available. I haven't tried this buckle yet, but I have some rhubarb in the refrigerator with this recipe's name on it! This cake looks divine with the double addition of ginger and that beautiful crumb topping. Thanks so much Kristin and Fairmount_market!
EmilyC
May 22, 2013
Love buckles in general -- this version looks so delightful. The part about freezing the crumb topping is so smart. Can't wait to try it.
Marian B.
May 22, 2013
Oh this is so good -- I love the candied ginger. Also the crumbs in that first photo look like Milk Bar milk crumbs!
Midge
May 22, 2013
Thanks Kristen and FM! I've some rhubarb in the fridge just waiting to be buckled, and this book sounds right up my alley.
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