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Rhubarb Coffee Cake
1 stick butter softened 
1 cup sugar
2 eggs, beaten 
2 cups flour
1/2 tsp. salt 
1 tsp. baking soda
1 cup buttermilk
2 cups rhubarb, cut into 1/2-inch chunks 
1 cup walnuts, chopped
Topping:
1/4 cup white sugar
1/4 cup brown sugar
1 tsp cinnamon
Blend flour, salt and baking soda together. Set aside. Cream softened butter with sugar.   Add beaten eggs to butter moisture. Mix well. Add flour mixture and buttermilk.  Blend well.  Add rhubarb and walnuts and fold in well. 
Pour into greased 9 x 13-inch cake pan.
Mix the topping ingredients. Sprinkle over top of cake.
Bake at 350° for 45 to 50 minutes.
Serve as is or topped with whipped cream or plain yogurt. Very moist and delicious!