Rhubarb Coffee Cake

• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla
• 1 1/3 cup flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda and cinnamon
• 1/4 tsp salt
• 3 cups chopped rhubarb
• Topping:
• 1/2 cup sliced almonds
• 1/3 cup brown sugar
• 1/2 tsp. cinnamom

1. In a small bowl, combine almonds, sugar and cinnamon and set aside.
2. In large bowl, beat, b.sugar with butter until fluffy; beat in eggs one at a time, beating well after each addition.
3. Beat in buttermilk and vanilla. Stir together all purpose flour, whole wheat flour and baking p and s., cinnamon and salt. Stir into butter mix till just blended.
4. Spread in a greased 13 x 9 pan. Sprnkle rhubar over batter and sprinkle with topping. Cool

brown sugar, butter, eggs, buttermilk, vanilla, flour, whole wheat flour, baking powder, baking soda, salt, rhubarb, topping, almonds, brown sugar, cinnamom

Taken from www.epicurious.com/recipes/member/views/rhubarb-coffee-cake-52378161 (may not work)