Makeover Almond Rhubarb Coffee Cake

• 2-1/2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1 egg white
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups sliced fresh or frozen rhubarb
• 1/2 cup sliced almonds, toasted, divided
• 1/3 cup sugar
• 2 teaspoons butter, melted

1. In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray.
2. In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350u0b0 for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.

flour, brown sugar, baking soda, salt, egg, egg, buttermilk, canola oil, vanilla, almond extract, frozen rhubarb, almonds, sugar, butter

Taken from www.tasteofhome.com/recipes/makeover-almond-rhubarb-coffee-cake/ (may not work)