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Raspberry Goodness

This is what we made with our fresh picked raspberries! I wanted to make Raspberry Rhubarb jam from a recipe I found, but we didn’t have enough raspberries because we ate so many before. Instead I came up with a recipe for Raspberry Rhubarb Buckle. It was delicious! (The rest of the berries we gobbled down all by themselves because they were so good and juicy and sweet) Logan even ate some of them!

Raspberry Rhubarb Buckle

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

A quick raspberry rhubarb buckle is just the treat when you get home from berry picking!



  • 1/2 c butter
  • 1/2 c brown sugar
  • 1 egg
  • 1 1/4 flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c milk
  • 1 tsp vanilla


  • 3 c chopped rhubarb
  • 3 c raspberries
  • 1/2 c honey
  • 1 tsp grated orange rind


  • 1/4 c butter
  • 1/4 flour
  • 1/2 c brown sugar
  • 1/4 tsp cinnamon


    1. Make batter: Beat butter at medium speed until creamy. Add sugar and egg, beating well.
    2. Combine flour, baking powder, and salt. Add to butter mixture alternately with milk. Mix well after each addition.
    3. Stir in vanilla. Pour batter into a greased 9×9 pan or 3 qt casserole dish.
    4. Combine the filling ingredients and pour on top of batter.
    5. Make topping: Combine flour, sugar, and cinnamon. Cut butter into mixture until crumbly. Sprinkle on top of fruit.
    6. Bake at 375 deg for 55 minutes or until rhubarb is tender.

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Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 392Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 62mgSodium 350mgCarbohydrates 59gFiber 4gSugar 37gProtein 4g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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