Buckle Up

Chef Tracy Winkworth of The Belworth House in Waterford, Ontario, shares her favorite way to start summer.
Rhubarb Ricotta Buckle with Maple Chantilly Cream

1 cup regular ricotta cheese (not extra-creamy)
¾ cup sugar
2 large eggs
¼ cup unsalted butter, melted
1 tablespoon vanilla extract
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Streusel and Fruit
1 cup all-purpose flour
¾ cup sugar
½ teaspoon baking powder
Pinch of cardamom
Pinch of ground cinnamon
6 tablespoons unsalted butter, melted
3 cups chopped rhubarb (if using frozen: thaw, drain and toss with 2 tablespoons flour)

1 cup heavy cream
2 tablespoons maple syrup
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon cardamom

Preheat the oven to 350 degrees and grease a 9-by-13-inch pan. Whisk together the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add flour mixture to the ricotta mixture and stir just until blended. Spread in the prepared pan. 

For the streusel, combine the flour, sugar, baking powder, cardamom and cinnamon, then stir in the butter until evenly combined. Sprinkle the rhubarb over the ricotta cake and top with the streusel. Bake for 45 to 55 minutes, until a tester comes out clean.

Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, cinnamon and cardamom. Continue whipping the cream until it forms stiff peaks. Serve with the buckle.