Rhubarb Coffee Cake

Preparation 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. 2. Make the cake; Stir the flour, salt, and baking soda in a large bowl and set aside. 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. 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. 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. 6. Make the topping: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter. 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. Ron Silver has had an extensive career as a chef and restaurateur. Prior to opening Bubby's Pie Company in Tribeca in 1990, he specialized in cooking breakfast at New York City's iconic Meatpacking District restaurant Florent. He opened a Brooklyn branch of Bubby's in 2003 and branches in Oradall, New Jersey, and Yokohama, Japan, in 2009. Silver is also the author of Bubby's Homemade Pies. He lives in New York.

Preparation 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. 2. Make the cake; Stir the flour, salt, and baking soda in a large bowl and set aside. 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. 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. 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. 6. Make the topping: Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter. 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. Ron Silver has had an extensive career as a chef and restaurateur. Prior to opening Bubby's Pie Company in Tribeca in 1990, he specialized in cooking breakfast at New York City's iconic Meatpacking District restaurant Florent. He opened a Brooklyn branch of Bubby's in 2003 and branches in Oradall, New Jersey, and Yokohama, Japan, in 2009. Silver is also the author of Bubby's Homemade Pies. He lives in New York.