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)
Blackberry
Blueberry
Mixed Berries (frozen in bag from Trader Joe’s)
Raspberries
Rhubarb
Peach

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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