Rhubarb Coffee Cake

• ¾ cup white sugar
• ½ cup brown sugar
• 1/3 cup canola oil
• 2 large eggs
• 1 tsp vanilla
• 1 ½ cups yoghurt
• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chopped rhubarb

TOPPING:

• 1/3 cup chopped walnuts or pecans
• 1/3 cup brown sugar
• ¼ cup flour
• 1 Tbsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine white sugar, brown sugar, oil, eggs, vanilla and yoghurt. 

In a separate bowl or sifter, mix together flour, baking powder, baking soda and salt.

Add flour mixture to the wet mixture ½ cup at a time, incorporating completely before adding the next portion.

Mix together the 4 topping ingredients in a separate bowl.

Spray 9x13 inch pan with non-stick spray.  Spread batter in the pan.  Sprinkle topping mixture over the batter.

Bake for 35 minutes.

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