Rhubarb Buckle

MMMMM, mmmmm, Good!
Everyone needs a good Fruit Buckle recipe like this one! Use just about any fruit you want, they all turn out yummy!

Jeff and I can vouch for Buckle recipe, between us we have made:

Huckleberry (aka hucklebuckle)
Mixed Berries (frozen in bag from Trader Joe’s)

can’t remember if we’ve tried apple…hmmm.

SO, anyways, make some Buckle, you’ll be glad you did!

Buckle part:

1/2 cup butter, softened

1 cup granulated sugar

2 teaspoons vanilla

2 eggs

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk

3 cups fruit or 1/2 lb

Mix it all together and pour into greased and floured 13X 9 pan and cover with fruit, I lightly pat mine down to get it into the batter.

Crumb Topping Part:

Use the same bowl, why get another one dirty?

1 1/2 cups granulated sugar (unless you’re like me and think light brown sugar is the bomb and you sub it half and half :))

2/3 cup flour

1 heaping teaspoon ground cinnamon ( I use that dark Korintje kind, its way better)

1 cup butter

Using a pastry cutter or fork, mix until crumbly and sprinkle on top of batter mixture.

Bake at 375 for 40 to 45 minutes.  Best served warm with freshly whipped cream:D

This recipe originally came from the Oregonian Food Week a few years ago and I neglected to write down who gets the credit for their amazing contribution.

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