Rhubarb Coffee Cake
makes one 9 x 13 inch coffee cake
recipe slightly adapted from Bubby’s Brunch Cookbook
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
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 350F. Lightly butter a 9 x 13 x 2 inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
Make the cake:
Stir the flour, salt, and baking soda in a large bowl and set aside.
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 on 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.
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. 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.
Make the topping:
Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.
Bake the cake for 40-45 minutes, or until toothpick inserted into the center comes out clean. My cake took about 50 minutes, so be sure to keep checking. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve. Serve with strawberries & ice cream if you so desire.