Ingredients Jump to Instructions ↓

  1. 2/3 cup all-purpose flour

  2. 2/3 cup packed light brown sugar

  3. 1/2 teaspoon ground cinnamon

  4. 3 tablespoons unsalted butter , melted FILLING

  5. 1 (8-oz.) pkg. cream cheese , softened

  6. 1/4 cup sugar

  7. 1 tablespoon all-purpose flour

  8. 1 teaspoon grated orange peel cake

  9. 2 cups coarsely chopped rhubarb

  10. 2 tablespoons plus 2/3 cup sugar , divided

  11. 2 cups all-purpose flour

  12. 1 1/2 teaspoons baking powder

  13. 1/2 teaspoon salt

  14. 6 tablespoons unsalted butter , softened

  15. 1 egg

  16. 1 teaspoon vanilla extract

  17. 1/2 cup milk powdered sugar for dusting

Instructions Jump to Ingredients ↑

  1. How to make it 1. Heat oven to 350°F. Spray 9x9x2-inch pan with cooking spray. Combine 2/3 cup flour, brown sugar and cinnamon in medium bowl. Stir in melted butter until mixture is moistened and crumbs form.

  2. Combine all filling ingredients in medium bowl.

  3. Sprinkle rhubarb with 2 tablespoons of the sugar in small bowl. Whisk 2 cups flour, baking powder and salt in medium bowl.

  4. Beat 6 tablespoons butter and remaining 2/3 cup sugar in large bowl at medium speed 1 minute or until lightened in color and smooth. Beat in egg and vanilla 1 minute or until well-blended. At low speed, alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until blended. Stir in rhubarb mixture and any accumulated juices.

  5. Spoon batter into pan. Drop teaspoonfuls of filling over batter; swirl gently with knife to marble. Sprinkle with topping.

  6. Bake 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle lightly with powdered sugar. (Buckle can be made 2 days ahead.) Cover and store at room temperature.


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