Rhubarb coffee cake!

I made this delish coffee cake the other day with a bunch of rhubarb I bought at the farmers market. It made the apartment smell so good as it baked. Erick even wanted 2nd helpings, and he's not a dessert kinda guy.

The recipe s from Canadian Living's website. 

1/2 cup softened butter

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup buttermilk (or 1 cup milk plus 1 tsp lemon juice; I had no buttermilk)

2 cups chopped rhubarb

Topping:

1/2 cup brown sugar

1/4 cup chopped hazelnuts/pistachios/almonds/pecans/walnuts (I used pecans)

1 tbsp all purpose flour

1/2 tsp cinnamon

2 tbsp melted butter

9 inch spring form pan, greased.

In large bowl beat butter with sugar til light and flour, beat in eggs, beat in vanilla.

In another bowl, whisk dry ingredients together. Add to butter mixture alternately with buttermilk. Fold in chopped rhubarb. Scrape into pan.

Topping: in bowl combine brown sugar, nuts, flour, cinnamon, then stIr in butter with a fork, until crumbly. Sprinkle on top of cake batter. 

Bake in 350F oven until cake tester comes out clean, about 1 hr 15 minutes. Let cool in pan for 5 minutes or so, then remove side of pan. EAT!!!