For the Coffee Cake:
2 cups flour
1 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs
cup cooking oil
1/3 cup milk
2 cups fresh rhubarb cut in -inch pieces
For the Topping:
2/3 cup flour
cup brown sugar
4 tablespoons butter
cup chopped nuts, walnuts are good
Preheat oven to 350 degrees.
Sift dry ingredients together. Place eggs, oil, and milk in another bowl and beat to combine. Add the liquid ingredients to the bowl of dry. Fold in rhubarb.
Pour batter into a 9-by-13-inch greased pan.
To make topping: Fork together the flour, sugar, and butter to streusel texture, then mix in the chopped nuts.
Spoon the topping over the batter in your pan. Bake at 350 degrees for 50 minutes. Test with a toothpick. Keeps well.
Yield: 10 to 12 servings