This pink-hued cake is filled with rhubarb, which is in season during the spring and early summer. The cake freezes nicely and has a high ratio of fruit to cake—always good in a brunch sweet. Sliced into wedges, this coffee cake is a nice way to round out a seasonal bread basket of fruit muffins.

　　

Ingredients

Makes one 9 x 13 x 2-inch coffee cake

　　

For the cake

4 cups all-purpose flour

　　1 teaspoon kosher salt

　　2 teaspoons baking soda

　　3 cups packed dark brown sugar

　　1/2 pound (2 sticks) unsalted butter, at room temperature

　　2 extra-large eggs

　　1 teaspoon pure vanilla extract

　　2 cups buttermilk

　　5 cups diced rhubarb (1/2-inch pieces)

　　

For the topping

1/2 cup granulated sugar

　　2 teaspoons ground cinnamon

　　

Step 1

1. Preheat the oven to 350°F. Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.

　　

Step 2

2. Make the cake; Stir the flour, salt, and baking soda in a large bowl and set aside.

　　

Step 3

3. Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and buttermilk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.

　　

Step 4

4. Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.

　　

Step 5

5. Pour the batter into the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.

　　

Step 6

6. Make the topping: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.

　　

Step 7

7. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.