Rhubarb and cake go together so well and this cake is the
Rhubarb buckle cake
For the cake
Photo by Peter McIntosh.
Butter or oil spray to grease cake tin
400g rhubarb, trimmed and cut into ½ cm-thick slices on the
1 cup sugar, divided
1 cup white flour
1 tsp baking powder
75g butter, softened
1 tsp finely grated orange zest
2 large eggs
½ tsp vanilla extract
¼ cup sour cream
For the crumb topping
½ cup plain white flour
¼ cup soft brown sugar
1 tsp ground ginger
25g butter, melted
Preheat oven to 180degC/160degC fan assisted, with rack one
level lower than centre.
Lightly grease 18cm square cake tin with cooking spray or
butter and line with greaseproof paper, leaving an overhang
on two sides (this acts as a handle).
Stir together rhubarb and half cup of sugar; set aside to
Whisk together flour and baking powder. Beat together butter,
remaining half cup of sugar, and the orange zest until light
and fluffy. Beat in eggs, one at a time, then beat in
Beat in flour in two additions, alternating with sour cream,
beginning and ending with flour.
To make the crumb topping: Stir together flour, ginger, brown
sugar, add melted butter; stir to combine.
Pour cake mixture into prepared tin. Top with rhubarb
mixture, and sprinkle with crumb topping.
Bake until golden on top and cooked through, about 45
minutes. Check the cake, however, as it can take a little
less time or sometimes a little more. Let cool completely in
tin on wire rack, then lift cake from pan using greaseproof
Remove greaseproof paper before serving. Cut buckle into 4cm
• Alison Lambert, chef at the Otago Farmers
Market, will be demonstrating this recipe at the market on