Cory Schreiber & Julie Richardson's Rhubarb Buckle with Ginger Crumb

By • May 21, 2013 • 35 Comments

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Author Notes: There's a secret ingredient in here: ginger (times two). Firey candied ginger is minced up in the crumb topping, and ground ginger in the cake too -- just enough to give it a warm, flirty je ne sais quoi that doesn't try to shout over the rhubarb. Adapted very slightly from Rustic Fruit Desserts (Ten Speed Press, 2009)Genius Recipes

Serves 8 to 12

Ginger Crumb Topping

  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped candied ginger
  • 2 tablespoons unsalted butter, melted


  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cups unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cups buttermilk, at room temperature
  • 1 pound rhubarb, trimmed and thinly sliced
  1. Heat oven to 350 degrees. Butter a 9-inch round baking pan.
  2. Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
  3. Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb.
  4. Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake. Bake for 45 to 50 minutes, or until lightly golden, and firm on top.
  5. Store wrapped in plastic, at room temperature, for 2 to 3 days.

Comments (35) Questions (1)


25 days ago alamesa

What could I use in place of buttermilk? Any suggestions?


6 months ago Diapotpie

This is a scrumptious cake that comes together easily. Have it for dessert AND breakfast! I baked it in a 9 inch springform with no overflow problems.


8 months ago Hopsmom

I loved this! A huge hit in our house. A keeper for sure.
Thank you.


8 months ago MaryDD

Also I think I must have the exact same pan as in the picture, I've had no overflow problems.


8 months ago MaryDD

I made this with about a pint of raspberries from a fruit stand down the road and it turned out really well! It was a bit softer but delicious. I was really careful to just fold them in so they didnt get mushed through. But I've made it twice now and everyones favorite part still seems to be when they get a little chunk of ginger from the topping in their bite! Thank you


9 months ago LeeLeeBee

This recipe was great, but it significantly overflowed a 9" cake pan. Next time, I'll probably make 1.5 batches for a 9 by 13 pan.


9 months ago Ghost House Kitchen

Big hit big hit!! I had a perfect rhubarb buckle recipe all my friends loves. But this one was equally loved as well!


10 months ago Nancy chambers

When I read this recipe I knew I had the perfect vehicle for my neighbors rhubarb. But once I had the chance to closely inspect the rhubarb, I found that it wasn't the royal red, juicy jewel that I'd hoped for. Loving rhubarb and the idea of this cake I decided improvisation was in order. Since the perfect pairing for rhubarb is strawberries, and they happen to be in peak perfection right now I knew this was the answer to my problem. Except, the berries would add too much moisture. Substitution was in order. Enter Trader Joe's dried strawberries, crushed, plus my just picked today Skagit Valley berries... Not too many. Just enuf to balance out the dryness of the freeze dried version. I also added more ginger than was in the recipe, baked it in a 9 inch springform pan (a regular, round baking pan is wholly inadequate). Also, reduced the rhubarb by half, since mine was, frankly, awful. Added twice the candied ginger to the crumble, along with roasted, skinned local hazelnuts and almonds. This sucker baked for an hour and a half and had to cool for an hour before serving. Now for the result — perhaps the best cake to ever come out of my oven — ever. I think that once it sits overnite, it will be even better. It is dense, moist, and filled with fresh, fruity, goodness. A perfect way to wrap up an early summer, Father's Day dinner. Yum.


10 months ago Pam A

All the fuss about this recipe is totally worth it. Taking into account all the comments I baked in a larger cake pan and used more ginger. Served with high quality vanilla ice cream to dress it up for dessert. Then ate for breakfast for days. It is a fabulous recipe for a superlative cake.


11 months ago JVineyard

I was asked to bring a dessert to a friend's house. I thought this recipe with a pound of rhubarb would be very seasonal. I was so disappointed. This is more like a breakfast or brunch cake. IMHO it doesn't deserve the hype it got from Food52.


11 months ago rachaelmr

I was a little sad - my cake fell and I had to cook it 60 min. I haven't eaten it yet (the bits on the springform were delicious). And I was very unhappy with freezing the topping - when I was ready for it, it was frozen!! With all that said, if the rest of the cake is as good as the bits, I will make it again and make some adjustments.


11 months ago saudisandy

This overflowed my 9" cake pan and made a mess in my oven. The next time I made it I used a 10". Seemed like a lot of rhubarb (I used my scale) when I folded it into the batter, but it baked into a wonderful texture. Flavor was great, too.


11 months ago Jackie Godic

This was good but if I made it again I would double the dried ginger.


11 months ago ejm

Thanks for a fantastic recipe. Was a big hit last night and can't wait to make it again. Like the Garam Masala idea too do that's also on the to do list.


11 months ago TWong

Can you recommend a fruit substitute for rhubarb? Would I use the same amount?


11 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Blueberries are traditional in buckles, and they'd be great in this one. In a similar recipe from Schreiber & Richardson, they use 2 cups blueberries (fresh or frozen): http://www.thewednesdaychef...


10 months ago Hilarybee

I've subbed sour cherries on a number of occasions. I'd use about 2 1/2 c sour cherries.


11 months ago Lisarsrn

This was delicious! I added chopped cinnamon toasted almonds to the topping only because my husband wasn't too crazy about the candied ginger although I did use it too. I used less ginger in the batter for the same reason but next time will use the full 1 tsp. No doubt there will be a next time!


11 months ago Janet Morris

I have never cooked with rhubarb; how do you "trim" it? Do you peel it? Thanks for any instructions.


11 months ago plainhomecook

I'd cut the tops and bottoms off as you would for celery. Then from the pictures it looks like they're slicing it longways into thin strips, then crosswise into little dice. You don't need to peel it but it's a good idea to wash it.


11 months ago Csweeney

I made this cake this weekend and it was excellent. A few notes:
It took much longer to bake than expected, and my oven is usually accurate. I added a pinch of salt and some cinnamon to the topping. Instead of ground ginger in the cake, I used Garam Masala, which contains ginger, nutmeg and other aromatic spices that play well together. Yum.


11 months ago janecf

This came together easily and was delish (not even ruined by forgetting the crumbs in the freezer and then madly breaking them up and sprinkling after the cake had already been in the oven 10 min). I would indeed describe the texture as wetter/more custardy than cakey. I used 2/3 cup of sugar instead of 1 cup and that preserved some rhubarb tang. Be sure to chop the candied ginger finely as it gets pretty chewy after baking. Thanks for the find!


11 months ago thistle809

This is a delicious, amazing recipe! It has also given me a good idea for a bit of a variation on a strawberry-rhubarb pie I make.