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Strawberry-Rhubarb Buckle

Geoffrey Zakarian
  • 165 minutes
  • Serves 8 to 10

INGREDIENTS

1 tbsp

Lemon, zest

1

Partially poached rhubarb

2 cups

Rhubarb

2 cups

Strawberries

3

Eggs, large

1 tsp

Baking powder

1/3 cup

Brown sugar, packed light

1/2 tsp

Cinnamon, ground

2 1/2 cups

Flour

2 1/3 cups

Granulated sugar

3/4 tsp

Kosher salt

1/4 tsp

Nutmeg, ground

1 tsp

Vanilla extract

2/3 cup

Butter, unsalted

1

Whipped cream or vanilla ice cream