This strawberry rhubarb buckle is like a cross between a fruit crisp and a coffee cake. Serve warm with vanilla ice cream or dollops of whipped cream.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
386 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Make filling: Combine rhubarb, strawberries, sugar, lemon juice, and 1 tablespoon water in a large saucepan. Cook covered, stirring occasionally, over medium-low heat until mixture begins to boil, about 5 minutes. Reduce heat to low.
Step 3
Stir together remaining 2 tablespoons water and cornstarch in a small bowl until smooth. Add to the saucepan and continue cooking until fruit mixture begins to thicken, about 2 minutes. Remove from heat and set aside to cool.
Step 4
Grease a 9-inch deep-dish pie pan with nonstick cooking spray and place on a baking sheet. Set aside.
Step 5
Make batter: Beat together butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in yogurt, egg, and vanilla until well combined. Add flour, baking powder, baking soda, and salt; mix until batter is just combined.
Step 6
Spread 2/3 of the batter into the prepared pan. Pour filling on top of batter. Spread remaining 1/3 of the batter in small mounds atop filling. Set aside.
Step 7
Make topping: Combine flour, brown sugar, and butter in a small bowl. Mix with a fork, pastry blender, or your hands until topping resembles coarse crumbs. Sprinkle evenly over the top of batter and filling.
Step 8
Bake in the preheated oven until topping is nicely browned, about 35 minutes.
