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!
If you love fruit desserts you might like my buckle recipe with white peaches, too.
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 unsalted 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.
- In the bowl of a stand mixer, cream together 3/4 cup sugar, shortening, and egg.
- In a separate bowl, 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.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.