Rhubarb buckle with ginger crumb from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • buttermilk
  • crystallized ginger
  • rhubarb
  • all-purpose flour
  • store-cupboard ingredients
  • dried ginger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on April 13, 2020

    We didn't like this, but can see why others did. The recipe is easy to put together, and can be baked while dinner is served. I found it best served warm, but at the end of the day felt that the spiciness of the ginger intensified the tartness of the rhubarb rather than tempering it. I will keep trying other rhubarb recipes from the book but this one is just not a personal win for me.

  • TrishaCP on June 10, 2014

    Great great recipe. The ginger flavor is a subtle counterpoint to the rhubarb rather than being dominant. The cake itself is incredibly moist - I did find it took a bit to get the middle cooked through so just watch that part.

  • rstuart on June 08, 2014

    Really enjoyed this: it worked even though I forgot the baking soda! Very moist, and I will definitely try again...

  • eliza on March 25, 2014

    I love this dish. It's a little more work than the average dessert, but worth it since the rhubarb and ginger go really well together. Made it several times and my guests loved it too.

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