Blueberry Rhubarb Buckle

Blueberry Rhubarb Buckle

Rumor has it, that strawberry has kinda cornered the market on the whole rhubarb-sweets thing – but this blueberry rhubarb buckle cake will show you the lie in that pile of cake, because blueberry and rhubarb go together just fine, if I do say so myself.

blueberries detail

I received the rhubarb in this week’s FFTY box and some of it I used in a Rhubarb Curry that turned out excellent. But with the rest of it, I wanted to try foraying in to dessert land, and this post at Coconut & lime inspired this little beauty. I did some revamping of the recipe, and I think the result turned out fabulous. The cake was moist, the streusel was crunchy, and the rhubarb added just a dash of tang to raise it to an all new level.

blueberry pecan rhubarb Brown Sugar and Grains

Miss Thing and Mr. Man both thought it was yummeh. It was a nice change of pace for the blueberry – a little vacation from the ubiquitous muffins and pancake recipes it’s used to, although I suppose if you don’t mind disapointing Mr. Blueberry, you could easily use strawberries or any other seasonal fruit you happened to have on hand.

rhubarb Cake Batter

I used my new Beater Blade attachment for my kitchenaid that I bought a little while ago. It’s similar to the regular beater, except that it has rubber wings along the side of it to scrape the bowl. It’s an interesting idea – and I really want to like it. Unfortunately, it’s made of plastic, and every time I feel it I think to myself how flimsy it feels. I think it’s fine for batters, but if I’m going to make anything thicker, I’m definitely going to break out ol’ tried and true.

Detail Struesel

The original cake recipe only called for 1/4 cup of butter, which I didn’t feel would be proportionate to the other ingredients, so I increased it. I also used mixed rolled grains for the streusel, but you can use whatever you happen to have. Rolled Oats would be just as good, as would any other rolled grain. I picked up the mix of grains on my last field trip to Whole Foods – it seemed like an interesting alternative to your run of the mill oatmeal.

Warm Blueberry Rhubarb Buckle Cake

I heartily recommend the spring form pan idea from the original recipe though. Getting the cake out was a breeze using the springform. If you don’t have one, you can probably get by with a 9×9 square or a 9″ round pan, but maybe line it with parchment or something so you can lift it out easily. I picked up a springform pan ages ago that has a glass bottom that I’ve been really happy with. The glass bottom transitions from baking to tabletop serving almost seamlessly, which I really like.

Serve Blueberry Rhubarb Buckle Cake

It took me a couple of days to get this post up, just because I knew it would be so pic-centric, so I kept putting it off, and then things got a little busy. I still need to post my weekly update, too – but I wanted to get all the recipes from this week posted before doing my weekly. I spent most of today cooking as well, since we’re having guests over tomorrow. I wanted to get a few things prepped and ready so I didn’t spend all day tomorrow driving myself nuts and sweating in the kitchen. Upside, tomorrow all I have to do is bake a loaf of bread, yay! Downside, I now have a backlog of things to post. Anyways, the show must go on – so go forth and bake!

Detail Slice Blueberry Rhubarb Buckle Cake


  • 2 and 1/4 cups Flour; divided
  • 8 oz fresh Blueberries
  • 2 stalks Fresh Rhubarb; sliced (about 2 cups)
  • 1 Cup Sugar, divided
  • 1/4 cup Brown Sugar
  • 3/4 cup + 1 tbs Butter; softened and divided
  • 1/2 cup Milk
  • 2 tsp Baking Powder
  • 3/4 tsp Kosher Salt; divided
  • 1/4 cup Rolled mixed Grains or Rolled Oats
  • 1/2 cup Pecans; chopped
  • 1 tsp Vanilla
  • 1 egg


  • Preheat the oven to 375°
  • Butter a 9 inch Springform pan
  • Melt 1 tbs of the butter in a large skillet.
  • Add the rhubarb and saute until falling-apart-tender
  • Add 1/4 cup of the Sugar and cook until sugar has dissolved
  • Remove from heat and allow to cool
  • Next, make the streusel. In a small bowl, mix together 1/4 cup of the butter, the brown sugar, 1/4 cup of the flour, the rolled grains (or oats), pecans and 1/4 tsp of the kosher salt
  • Set aside
  • In a small bowl, whisk together the remaining 2 cups of flour, the baking powder, and the remaining 1/2 tsp Kosher Salt
  • Set aside.
  • In a large bowl, cream together the remaining 1/2 cup butter and the remaining 3/4 cup Sugar until fluffy
  • Beat in the egg and vanilla
  • Add the milk and the flour, alternating back and forth between the two, until fully combined
  • Gently fold the cooled rhubarb mixture in to the cake batter
  • Pour batter in to the greased springform pan
  • Spread the blueberries over the top of the batter and and then lightly press them in to the batter
  • Sprinkle streusel mixture over the berries
  • Bake for 30-40 minutes, or until toothpick inserted in center comes out clean
  • Cool  on wire rack completely before serving

Top Slice Blueberry Rhubarb Buckle Cake

6 Responses to “Blueberry Rhubarb Buckle”

  1. Yummy! I love the topping. I love the beaterblade, it seems to beat extra air into the butter/sugar/egg mixture.

  2. I'm writing up a Recipe Roundup post for the FoodieView blog ( and would like to link to your post and use one of your pictures. You’ll be given full credit of course. Please contact me to give me permission to do so. Thanks!

  3. Hi!

    Go for it! :-) What's the post going to be about?


  4. [...] getting along well for a change. She grumbled a little bit about not being able to mack down on the Blueberry Rhubarb Buckle Cake rather than having a healthy dinner, but thats fairly typical. As a nice change of pace, she [...]

  5. [...] Blueberry Rhubarb Buckle | Sausage and Tomato Quinoa [...]

  6. [...] Indulgent Breakfast: Best Blueberry Muffins. Or you could end your meal with Delementals’ Blueberry Rhubarb Buckle. Don’t know if blueberries are an excuse to eat rhubarb – or vice versa. All I know is that [...]

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