Rhubarb Coffee Cake

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced fresh or frozen rhubarb
• 1/4 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts

1. In a bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter.
2. Bake at 350u0b0 for 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

butter, brown sugar, sugar, egg, vanilla, flour, whole wheat flour, baking powder, baking soda, salt, buttermilk, frozen rhubarb, brown sugar, ground cinnamon, walnuts

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