Rhubarb Coffee Cake

Heat the oven to 350 F. Grease the bottom and sides of a 9-inch spring form pan or a 9 inch round cake pan.

Stir together the flour, baking powder, salt and baking soda in a small bowl. Set aside.

In a large mixing bowl, beat together the margarine and brown sugar on medium speed until light, about 5 minutes. Mix in the eggs, beating well. Scrape down the bowl and add vanilla. Mix until well combined. On low speed, add the flour mixture, alternating with the milk, until you have a smooth batter. Stir in the rhubarb and evenly spread the batter into the prepared pan.

For the topping, combine the brown sugar, nuts, flour and cinnamon in a small bowl. Using a fork or your fingers, gently work in the margarine until pea-sized lumps are formed. Sprinkle the topping over the cake.

Bake for 60 to 75 minutes, until the topping is deep golden and a toothpick inserted into the center comes out clean. Remove pan from the oven and set it on a cooling rack. Remove the cake from the pan when it’s completely cool. Enjoy.