Rhubarb Buckle
INGREDIENTS
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A few notes: I thought the buckle I made last week could have used a little more streusel, so I doubled up this week and topped the buckle with a more generous layer of streusel. I did have a little bit leftover (about a heaping 1/2 cup), which I thr
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Also, if you prefer more of a cake-bottomed buckle, view this post.
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13 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
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1/2 cup sugar
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1 teaspoon finely grated lemon zest
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Dough:
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1 1/2 cups all-purpose flour
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1/4 cup sugar
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1 stick cold, unsalted butter
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2 egg yolks
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2 tablespoons heavy cream (I used whole milk and 1/2 and 1/2…all I had)
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Crumb Topping:
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1 cup all-purpose flour
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1/4 cup light-brown sugar
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1 teaspoon salt
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6 tablespoons unsalted butter, softened
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