Fruit Buckle with Rhubarb Syrup

This easy fruit buckle is studded with sweet peaches, nectarines and rhubarb. It’s then topped with a generous layer of streusel and served with a rhubarb syrup.

This weekend my whole family came to visit and in preparation for their stay, I baked a fruit buckle. I haven’t been baking nearly as much as before since it’s just the two of us in the house, but with the family in town, it was a good excuse to bake.

It was also a perfect opportunity to use the delicious produce I received from Melissa’s Produce as part of the San Diego Food Blogger Spring Challenge. Each participant was sent a box of seasonal ingredients and asked to create something with at least three items. I used the white peaches (so sweet and juicy!), the nectarines and rhubarb in the buckle, as well as making a pale pink rhubarb syrup to drizzle onto the cake. It was so fun to try all the produce and come up with a recipe.

The cake came out light and fluffy with a mix of sweet and tart fruits inside. It’s especially good served warm with some rhubarb syrup and a scoop of ice cream, but of course you can eat it on its own too.

I love the pale pink color of the rhubarb syrup. I made enough to drizzle on to the cake and for some future recipe. Perhaps a nice cocktail.

You can also check out what my other fellow San Diego food bloggers came up with after the recipe!

Fruit Buckle with Rhubarb Syrup


3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nectarines, cut into small pieces (about 1/2 inch by 1/2 inch)
1/2 cup white peaches, cut into small pieces (about 1/2 inch by 1/2 inch)
1/2 cup rhubarb, cut into small pieces (about 1/2 inch by 1/2 inch)

for the streusel:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed

for the rhubarb syrup:
8 oz of rhubarb, cut in one inch pieces (about 2 sticks)
1 cup white granulated sugar
2 cups water


1. Preheat oven to 375 F. Grease a 8×8 inch pan.
2. In the bowl of a stand mixer, cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bow, whisk 2 cups flour, baking powder, and salt. Add into stand mixer bowl. Add in milk. Mix until smooth batter forms. Stir in all the fruit. Pour batter into pan.
4. In a food processor, combine streusel ingredients and mix on high speed until mixture becomes small crumbles. Sprinkle over cake batter. If desired, you can thinly slice half a nectarine and press thin slices on top of the cake for garnish. Bake for 25-30 minutes until cake is set and knife inserted comes out clean.
5. While the cake is baking, if desired, you can make a rhubarb syrup. In a small pot, add syrup ingredients and bring to a low boil until rhubarb completely breaks down, about 15-20 minutes. Then strain out syrup and keep in an airtight bottle. Store unused portion in fridge.

All images and content are © Kirbie's Cravings.

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14 comments on “Fruit Buckle with Rhubarb Syrup”

  1. That looks like a great breakfast cake!

    Looking at your photo of everything that came in the box reminds me that we got salsa! I think T put it away in the pantry and I completely forgot about it.

  2. Looks good!! This reminds me of the Peach Brown Butter Buckle that I made last year. So tasty!!

  3. So many pretty recipes! I love the color of the fruit. It looks almost like a coffee cake but with fruit on top.

  4. Rhubarb is new to me and I’m positively intrigued by your rhubarb syrup!!!

    • it’s amazing! definitely give it a try. it’s sweet and tart and the rhubarb really gives it such a unique flavor

  5. Cake for breakfast – you’re speaking my language! I just adore how pretty the color of rhubarb makes everything, this looks fantastic.

  6. I want to eat this now! Especially that syrup – on everything…

  7. Mmm, the perfect brunch food! I’ve never had a fruit buckle. It looks like we would easily devour it in a day. I’m thinking that rhubarb syrup would be delicious in a beverage, too! Thanks for the recipes.. I can’t wait to try! Pinned it!

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