The moment I laid my eyes on this cake in the June 2011 issue of Australian Gourmet Traveller I pulled on my raincoat and snatched my car keys to visit my local grocer in order to obtain lovely scarlet stalks of organic rhubarb and ruby strawberry morsels. Shaking droplets of rain from my hair, leaving a trail of mist in the kitchen I set about chopping and stirring and pouring and sprinkling, waiting patiently for the oven to bask the mixture in its warmth and bring it to life.
The moment I pulled it from the oven, its comforting scent enveloped me and seemed to part the clouds spilling sunlight unto my hands as I cut myself a rather generous slice, my knees buckling unto the sofa and my cheeks colouring from the first mouthful.
ease: 4.5/5.
prep time: 30mins.
cooking time: 1hour & 30mins.
total: 2 hours.
taste: 4/5. Moorishly good.
The tart rhubarb, sweet strawberries, caramel-esque rapadura sugar, warming cinnamon and giner and toasty hazelnuts combine to make a perfect remedy for cold weather.
would I make it again: No. It was lovely but it really didn't keep well even with refrigeration.
recipe: http://gourmettraveller.com.au/rhubarb-and-strawberry-buckle.htm
Mmmm looks AMAZING!!!! I was tempted to make the buckle when I saw the cover too, along with all the other recipes I bookmarked. I love Gourmet Traveller, all the recipes are so inspiring.
ReplyDeleteA fabulous treat! That is one of my favorite fruit combos (well, rhubarb isn't a fruit...).
ReplyDeleteCheers,
Rosa
Oh how lovely, I can only imagine the deliciousness. What a beautiful recipe this is. Shame it didn't keep well. SOlution - eat it at once? hehe. No, tis a v large cake. I suppose you just need some hungry mouths!
ReplyDeleteHeidi xo
wowwwwwwza, would love a massive hunk'a this right now! Delicious :) and your photos...temptation overload!
ReplyDeleteIsn't it an awesome issue? I'm going to make the apple and blackberry pie thingie (can't remember its random name) for dessert tomorrow. That does look great, but I shall remember to make it on a day when it will all be consumed at once.
ReplyDeleteit looks so delicious and inviting. Buckles are one of my favorite types of coffee cakes.
ReplyDeleteThe solution to the problem of not keeping well is to invite lots of people round to enjoy it, ie. me! Of course you'd also have to pay my airfare, but eh, details... ;)
ReplyDeleteLooks delicious! It's going in my bookmarks...
Jax x
So I randomly found your blog from a picture of you on Pinterest in your amazing yellow maternity dress...and I have to first of all say I can't wait to try some of this food! And also - where did you get that dress? I am in love with it!
ReplyDeleteHi
ReplyDeleteIt's actually not a maternity dress, I just managed to squeeze my bump into it
this is the exact one here - http://www.modcloth.com/Modcloth/Blog/Fall+Flavors/Squash/-Soda-Fountain-Dress-in-Ginger
I love buckles! And I'm surprised it didn't hold up in the fridge. I'll save the recipe for when rhubarb is common in our fresh market...it's near the end now.
ReplyDeleteOh that is just gorgeous! Too bad it didn't keep well, but I'd just invite a bunch of friends over and gobble it up that very day =).
ReplyDeletebuckles are fun as a rule, and this one is gorgeous! no worries--none of mine would make it to the fridge. :)
ReplyDeleteThe picture and the description you've given in the post make this sound absoulutely amazing !
ReplyDelete