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

By • May 21, 2013 • 52 Comments

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Author Notes: There's a secret ingredient in here: ginger (times two). Fiery 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 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup 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.
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Comments (52) Questions (1)


10 months ago Danielle van Heeckeren

I love this recipe, but still can't help but personalize it with whole wheat pastry flour, slivered almonds in the topping and a splash of vanilla in the batter. Also felt that the rhubarb made the cake too moist, so I tossed the rhubarb in 2TBSP of flour before adding it to the batter. Finally, to prevent the overflow issue, I used a 9x12 pan. Amazing!


10 months ago ghainskom

Used carrots instead of rhubard. Little lessthan a pound. Very moist cake, really delicious.


11 months ago fablee

I made this yesterday and the cake was delicious, but like several others, I had an overflow problem with a 9-inch pan. I assumed since it was an American recipe, the pan should be a layer cake pan, but that obviously isn't deep enough. What should the depth of the pan be? Should it be a springform pan? In any event, I ate the non-burnt bits that overflowed with relish and I will certainly make this cake again.


11 months ago Lyn Crouch

Just out of oven. Looks perfect in 9" pan, fresh rhubarb with no overflow. Will serve tomorrow. My question: serve in pie wedges or clumps?


12 months ago Kate

Mine took about 60 minutes to bake, too - still worth it, though!


12 months ago gretchen went

I used rhubarb just picked out of the garden and was careful about making the cake and folding in and my cake did the same as one other persons which was it was very wet so it took a long time to back and is very it the rhubarb?? or did I do something else wrong.


12 months ago J. P. Higgins

I have made this cake no less than 10 times and every single time it's turned out perfect. I've also tried it with blueberries - which works well if you can't find rhubarb.


12 months ago June Dickinson

Made this two days ago but didn't add the crumb topping because my husband doesn't like toppings like that. The cake is absolutely delicious. What a great way to serve rhubarb. This is on my "make again " list. But next time I would add the candied ginger to the cake.


12 months ago Kate

This was incredible! I made it Sunday night and had it every day until yesterday (when I unfortunately ran out). Also, I accidentally added all the cake ingredients to the bowl at once, without whisking separately, and the cake was still a perfect texture. Delicious and forgiving!


12 months ago Good Dinner Mom

I, sadly, was only able to find frozen rhubarb right now and am making this today. I also bought frozen peaches and fresh blueberries... So I'm either going to make a rhubarb/peach buckle or just a blueberry buckle, depending on what I think of the frozen rhubarb when I thaw it. I also plan on using a 9" springform pan and will add almonds and cinnamon to the topping. I'll let you know how it goes!


12 months ago Good Dinner Mom

This is fabulous. Worked great in 10" (rather than 9" as mentioned) springform pan. I used frozen rhubarb, frozen peaches and fresh blueberries. Definitely make it a day or two ahead of time because it becomes more moist and flavorful with time. I ended up not adding almonds and cinnamon but did increase the amount of candied ginger.


12 months ago bookjunky

It's "FIERY" not "firey"


12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Thanks -- typo fixed!


about 1 year ago alamesa

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


12 months ago Jef

we substitute goat kiefer for buttermilk when needed for a non-dairy substitution. if it's just no buttermilk in the fridge the old milk + vinegar substitution works well.


11 months ago alamesa

Great! I'll give that a try. Thanks!


over 1 year 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.


12 months ago Good Dinner Mom

Yay, I was just checking here to see if anyone had tried a springform pan. Making it today.


over 1 year ago Hopsmom

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


over 1 year ago MaryDD

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


over 1 year 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


over 1 year 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.


almost 2 years 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!


almost 2 years 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.


12 months ago Good Dinner Mom

Brilliant substitutions/additions.


almost 2 years 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.