Almond Rhubarb Coffee Cake

• 1½ Cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 ½ cups flour (I used wheat and added ½ serving sized container of strawberry or vanilla yogurt)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 1 ½ cups rhubarb, chopped
• ½ cup sliced almonds (toasted if you desire)
• 2/3 cup white sugar
• 2 teaspoon cinnamon
• 2 tablespoon butter, melted
• ½ cup sliced almonds

Preheat oven to 350ºF. Grease two 9 inch round pans.  In a large bowl, beat brown sugar with oil. Add egg, yogurt if using wheat flour and vanilla beating until smooth. Combine flour salt and baking soda. Add to wet mixture alternating with milk. Beat only until smooth. Fold in rhubarb and almonds. Pour into prepared pans.
In a small bowl combine white sugar with cinnamon. Add melted butter and ½ cup almonds. Sprinkle over batter divding between the two pans.  Bake for 30 to 35 minutes or until cake tests done.