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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.
Servings: 9
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
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Ingredients

  • 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

Instructions
 

  • 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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