Strawberry Rhubarb Buckle

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Prepare the Filling: In a large saucepan, combine the diced rhubarb, strawberries, granulated sugar, lemon juice, and 1 tablespoon of water. (2 minutes)

Cook the Filling: Cook the mixture covered, over medium-low heat, stirring occasionally, until it begins to boil and the rhubarb softens slightly. (5 minutes)

Thicken the Filling: In a small bowl, whisk together the remaining 2 tablespoons of water and cornstarch until smooth. Add this slurry to the saucepan. Continue cooking until the fruit mixture thickens, stirring constantly. Remove from heat and let cool slightly. (2 minutes)

Prepare the Baking Pan: Grease a 9-inch deep-dish pie pan with nonstick cooking spray and place it on a baking sheet. (2 minutes)

Make the Batter: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (3 minutes)

Combine Wet Ingredients: Beat in the yogurt, egg, and vanilla extract until well combined. (2 minutes)

Incorporate Dry Ingredients: Gradually add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix. (2 minutes)

Assemble the Buckle: Spread approximately 2/3 of the batter evenly into the prepared pie pan. Pour the cooled fruit filling over the batter. Drop spoonfuls of the remaining 1/3 of the batter in small mounds over the filling. (5 minutes)

Prepare the Crumb Topping: In a separate small bowl, combine the flour, brown sugar, and cold, cubed butter. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. (5 minutes)

Add the Topping: Sprinkle the crumb topping evenly over the batter and filling. (2 minutes)

Bake: Bake in the preheated oven until the topping is nicely browned and the filling is bubbly. (35 minutes)

Cool and Serve: Let the buckle cool slightly before serving. (10 minutes)